Entree: Canada – British Columbia — Pacific Canada – Nanaimo Barbecue Salmon

Serving Size: 4

Approximate Time

Prep 50 min

Cook 40 min

Total 1 hr 30 min

Ingredients

- 4 salmon fillets, skin-on, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) pure maple syrup or BC honey
- 2 tbsp (30 ml) low-sodium soy sauce or tamari
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (25 g) brown sugar, packed
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground coriander
- 3/4 tsp (2 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) crushed juniper berries (optional; adds Pacific coastal aroma)
- 3 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 1-2 cedar planks or 1 cup (packed) alder wood chips, soaked if using
- 1.5 lb (680 g) fingerling potatoes, halved lengthwise
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1 tsp (1 g) dried or 1 tbsp (3 g) fresh chopped rosemary (for potatoes)
- 1 lb (450 g) asparagus, woody ends trimmed
- 2 tbsp (30 g) unsalted butter, melted
- 2 cloves garlic, minced (for asparagus)
- 1 tsp (5 ml) lemon zest + extra lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley or dill for garnish
- Freshly ground black pepper, to taste

Instructions

Short Description:
Salmon fillets marinated in a sweet-smoky Pacific-Canada spice blend, grilled over alder or cedar for a barbecue-charred finish, and served with roasted fingerling potatoes and garlicky grilled asparagus for a complete main-course meal.

Regional Notes:
This Nanaimo Barbecue Salmon reflects Vancouver Island and Coastal British Columbia barbecue style: an emphasis on locally caught salmon, alder/cedar smoke, and a sweet-savory glaze using maple or local honey. The spice blend and plank grilling distinguish it from generic grilled salmon or inland barbecue styles.

1. Make the marinade: In a medium bowl whisk together 2 tbsp (30 ml) olive oil, maple syrup or honey, soy sauce, lemon juice, Dijon, brown sugar, smoked paprika, ground coriander, sea salt, black pepper, crushed juniper (if using), minced garlic, and grated ginger until combined.
2. Marinate the salmon: Place salmon fillets in a shallow dish or resealable bag and pour half of the marinade over them, reserving the other half for glazing. Turn to coat, cover, and refrigerate 30 minutes to 2 hours (up to 4 hours maximum). Remove salmon from fridge 20 minutes before grilling to come toward room temperature.
3. Prepare potatoes: Preheat oven to 425°F (220°C). Toss halved fingerling potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1/2 tsp (1 g) sea salt and a few grinds of black pepper. Spread cut-side down on a rimmed baking sheet and roast 25–35 minutes, turning once, until golden and tender.
4. Prepare cedar plank or wood chips: If using cedar planks, soak them at least 45 minutes in water (weigh down to keep submerged). If using alder wood chips, soak 30 minutes, then drain and wrap a handful in foil, poke holes to make a packet.
5. Preheat grill: Heat grill to medium-high (about 400°F / 200°C). If using a plank, place the soaked plank on the grill and heat 3–4 minutes until it begins to smoke and crackle; if using wood-chip packet, place it directly on coals or on the hot side of a gas grill to create smoke.
6. Finish glaze and prep vegetables: Warm reserved marinade in a small saucepan over low heat for 2 minutes (bring only to a simmer) and remove from heat — this is your glaze. Toss trimmed asparagus with melted butter, minced garlic, lemon zest, and a pinch of salt and pepper.
7. Grill salmon: If using a plank, oil the plank lightly and place salmon skin-side down on the plank. If not using a plank, oil grill grates and grill salmon skin-side down directly. Grill covered 8–12 minutes total depending on thickness, basting once or twice with the warmed glaze and moving to indirect heat if flare-ups occur. Salmon is done when it flakes easily and registers about 125–130°F (52–54°C) for medium; cook a minute or two longer if you prefer well done.
8. Grill asparagus: During the last 6–8 minutes of salmon cooking, place asparagus directly on the grill grates (or on the plank beside salmon if space allows) and grill, turning occasionally, until tender-crisp and lightly charred.
9. Rest and finish: Remove salmon and asparagus from the grill and let salmon rest 3–4 minutes. Spoon any remaining glaze over fillets. Finish roasted potatoes with a squeeze of lemon and a sprinkle of chopped parsley or dill.
10. Plate and serve: Serve each salmon fillet with a generous portion of roasted fingerling potatoes and grilled asparagus. Garnish with lemon wedges and additional chopped parsley or dill.