Sportsman’s Club “Classic” Salmon Recipe

This old time favourite recipe seems to have evolved over the years. Every time we make it it’s a bit different.  Don’t be too concerned with exact measurements.  Even adding or substituting ingredients to suit your taste or to adapt to what is available in your fridge & pantry is fine. The most important thing is to take the salmon off the heat when it is half done as it continues to cook as it “rests” in the brief period between the heat source & the plate.

  •  ¼ cup oil
  •  ¼ cup soya sauce
  •  1 teaspoon sesame oil
  •  Juice of 1 lemon
  •  ½ cup of orange juice or pineapple juice (or a combination)
  •  1 tablespoon of finely chopped fresh ginger
  •  3 cloves garlic finely minced
  •  2 tablespoons brown sugar
  • Stir ingredients & then separate 1/3 of mixture into saucepan as set aside for a serving sauce.
  •  Cut filet of salmon (approx. 3-4 lbs.) into 2-3 inch pieces.
  • Marinate salmon chunks in remaining liquid for at least 20 minutes & up to two hours stirring occasionally. Not too long or the fish will “cook” in the citrus.

BBQ - Skin side down on maximum heat (500F+) for minutes 2 minutes per inch or until salmon is cooked half way through (still red in the middle). Turn the salmon & cook for another 2 minutes to burn fat off the flesh side & to give it those lovely BBQ marks & re-apply any remaining marinade from the sauce the fish was in. Cover & let stand for 5 minutes to finish cooking as it cools.
Pan Fry – Fry covered on very hot skillet.  Use a combination of butter & oil to lubricate the pan. 
Grill – Skin side down on high so seal then turn to finish.

Reduce remaining marinade that was original set-aside (not any the fish was in) in saucepan on medium heat until it comes to a boil & simmering for 5 minutes or so.  If desired, add two more tablespoons of brown sugar to thicken the reduction. Other suggestions are adding two tablespoons of butter &/or a ¼ cup of white wine.  Serve hot as a topping on the cooked salmon moments before serving with a slice of fresh lemon. Enjoy & be careful not to overcook the delicate salmon flesh. You can always put it back on the heat source to cook more if it is underdone but you can’t un-cook salmon jerky!

Barbara's Pan Fried Parmesan Halibut

This is one of Barbara and her husband Bill’s favorite recipes ...
Yield: 2-4 servings

  •  2 halibut fillets (or any white fish)
  •  1 tbsp olive oil
  •  ½ cup canola/sunflower oil
  •  2 lemon, 1 squeezed, 1 cut in wedges
  •  Sea salt & freshly cracked pepper (to taste)
  •  1/2 cup crushed Corn Flakes (or panko crumbs)
  •  1/4 cup of finely grated Parmesan cheese
  •  1 tbsp fresh parsley (chopped)
  •  1/2 tsp garlic powder
  •  1 egg (beaten)


  •  Drizzle: Olive oil & lemon juice on the fish then season with sea salt & freshly cracked pepper (to taste).
  •  Combine Corn Flake crumbs, Parmesan cheese, fresh parsley, garlic powder, sea salt, & freshly cracked pepper, to taste together on a plate.
  •  Dip fish in the beaten egg and then dip in the dry mixture until evenly coated. Place the coated fish onto a baking sheet.
  •  Refrigerate for 20-30 minutes. This will ensure the coating will stay on the fish.
  •  Pan fry fish in heavy skillet in ¼ inch of hot oil until the coating is lightly brown & the flesh has turned white & is flaky on the outside yet slightly translucent in the middle. Serve with a wedge of lemon, rice/potatoes and your favourite vegetables.

Bon Appetite’

Simon's Smoked Salmon Crackers

As many of our guests know, I do a demonstration during your stay at the Lodge on the finer points of serving salmon on a cracker. This is to promote you sending some of the 8 salmon you are pretty much guaranteed to catch while you stay with us to St. Jean's Cannery for processing into cans, smoked canned, lox or Indian candy. Even if you are the "Uber Barbequer", chances are you are going to catch so many fish during your stay with us that if you don't do anything other than fillet & freeze your catch you are going to end up with a bunch rotting in your freezer. When I serve these yummy cold canopies I get lots of feedback that it is often the best salmon that people have ever tasted. It is a classic & timeless presentation ...

  •  200 Grams canned salmon/smoked canned salmon/hot smoked/lox/indian candy/left over BBQ'd (pretty much any salmon)
  •  Cream Cheese
  •  1 box of crackers (sturdy enough to support the application of the cream cheese & salmon & the moisture of the squeeze of lemon)
  •  Capers
  •  Green/Purple/Walla Walla Sweet Onions (finely chopped)
  •  Lemon (cut in wedges)
  •  Fresh pepper (to taste)


  •  Smear cream cheese on a platter of crackers (let's say a dozen)
  •  Press desired amount of capers & onion into the cream cheese so that they don't fall off the cracker
  •  Add a teaspoon of salmon
  •  Squeeze of lemon (to taste)
  •  Grind of pepper (to taste)
  •  Repeat, Enjoy

Bon Appetite’

If you have any questions or would like more fish recipes contact Simon at 604-938-0505. Email:
or if it is Saturday night and your guests are soon to arrive and you are panicking and need a “lifeline” please feel free to call me on my cell 604-938-3677. Enjoy and be careful not to overcook the delicate fish flesh.