While Canada exports the world’s seventh-largest amount of fish and other seafood products, it also keeps more than enough within its borders for seafood to be a significant staple in any Canadian’s diet. And despite the regional differences one might expect in such an expansive nation, Canadians from coast to coast list salmon among their favorite fishes to serve come dinnertime.
We gathered a taste of Canada’s true country-wide appreciation for this tasty fish through recipes shared by two Grand Circle Program Directors—one from each of the country’s coasts. Ralph Waugh, of our Nova Scotia & the Canadian Maritimes trip, sent us Hearty Salmon Chowder sure to warm the bones against any brisk sea breeze, while Bill Spiller, of our Northwest National Park vacation piped in with a West Coast take on salmon that includes another famous Canadian staple: sweet maple syrup.
Hearty Salmon Chowder
It’s believed that chowder fans can thank French and English fishermen for bringing the thick and hearty stew to North American shores when they began to ply their trades in Newfoundland, some as early as the 16th century. Chowder’s name likely stems from French, as chaudière can be translated to “stew pot.” The dish has been highly popular ever since, and people in the Canadian Maritimes and across the Canada-U.S. border into New England take their chowder seriously—state legislators in Maine actually tried to make it illegal to prepare chowders with tomatoes (i.e. Manhattan clam chowder) in 1939!
This recipe combines the flavors of salmon with the fresh bounty of vegetables that can be found growing in Canadian soil, creating a delicious—and tomato-free—meal.
1 can (7 ¾ oz) salmon
1 Tbs. butter
1 clove garlic, minced
½ cup onion, chopped
½ cup celery, chopped
1 cup raw potato, diced
1 cup carrots, finely chopped
2 cups chicken broth
½ tsp. salt
Dash of pepper
½ tsp. dried thyme
½ cup fresh broccoli, chopped
1 can (10 oz) creamed corn
1 can (15 oz) evaporated milk
Fresh parsley, chopped (optional)
- Drain salmon—save the juice—and flake fish. To do so, empty the can onto a plate and use the side of a fork to separate the layers of fish.
- Heat butter in a heavy pan at medium heat and saute the onion, celery, and garlic until soft.
- Add potatoes, carrots, salmon liquid, chicken broth, salt, pepper, and thyme. Simmer for 20 minutes. The vegetables should be tender.
- Add broccoli and continue cooking for 5 minutes.
- Add salmon, creamed corn, and evaporated milk. Cook until heated through.
- Before serving in individual bowls, sprinkle with chopped parsley (optional).
Servings: Serves eight.
Canadian Maple Salmon
When it comes to maple syrup, Canada is king. With more than seven million gallons of the sweet stuff produced in Canada each year, this nation dominates when it comes to maple syrup export—it makes up 80 percent of the world’s exports, with the U.S. providing that last 20 percent. And while many first think of pouring maple syrup over pancakes or French toast, it can also add a special kick to baked goods, meats—even your morning coffee.
This dish will complement the flavor of salmon—particularly bountiful in the Pacific Northwest—with that of Canada’s liquid gold.
¼ cup maple syrup
2 Tbs. soy sauce
1 clove garlic, minced
¼ tsp. garlic salt
1/8 tsp. black pepper, ground
1 lb salmon
- In a small bowl, mix maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, then coat with the maple syrup mixture. Cover the dish and let the salmon marinate in the refrigerator for 30 minutes, turning once.
- Preheat oven to 400 degrees Fahrenheit.
- Place baking dish in the oven and bake, uncovered, for 20 minutes or until easily flaked with a fork.
Servings: Serves four.
Enjoy delectable salmon recipes like these—and others—on our Northwest National Parks and Nova Scotia & the Canadian Maritimes vacations.