Pan Seared Wild Chum Salmon Fillets

  • Two 5 oz chum salmon fillets
  • 1 tbsp kosher salt
  • Half a lemon
  • 1 tbsp Canola oil
  • Knob of butter

Seasonal Salad, Example

The great thing about salads is that you can make them any way you want – with whatever veggies you have on-hand. The ingredients listed below were what Chef Ned used in the video recipe. A lemon vinaigrette is a nice compliment to the citrus-glazed salmon.

  • Butter lettuce
  • Canned chickpeas, rinsed
  • Roasted red pepper hummus
  • Sun-dried tomatoes
  • Black olive tapenade
  • Baby tomatoes (Chef Ned used Windset Farms heirloom style tomatoes in the video)
  • Lemon vinaigrette
  • Dried olives for garnish


  1. Bring a cast iron or stainless steel pan to high heat, add the oil.
  2. Sprinkle the salt over the salmon fillets on both sides.
  3. Lay the salmon fillets in the pan – be careful not to splatter yourself.
  4. Cook 2 to 3 minutes on the first side.
  5. Flip the fillets and add the knob of butter.
  6. Squeeze the lemon juice into the pan and continue cooking for about 2 minutes.
  7. Tilt pan and using a big spoon to glaze the salmon with the lemon and butter… mmm, you’ll be salivating at this point.
  8. Put together a seasonal salad using the veggies and ingredients your family enjoys. Add the vinaigrette.
  9. Serve the wild chum salmon fillets over a bed of the salad you made, and finish with your favourite garnish.