West Coast Salmon and Dill
On Canada’s West Coast, salmon is more than food — it’s a way of life, a symbol of the coast itself. Flaky, tender salmon or trout served with a bright dill and caper sauce feels effortlessly elegant yet remains wonderfully simple. Piled on toasted bread or served over greens, it captures the balance of richness and freshness that defines West Coast cooking.
Prep Time: 5 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
2 salmon or trout fillets (300–400 g / 10–14 oz total)
Olive oil, for drizzling
2 cups rocket or mixed greens
4 slices rustic bread, toasted or grilled
For the dressing
3 tbsp mayonnaise
Juice of ½ lemon (1–2 tbsp)
1 tbsp fresh dill, finely chopped (plus extra for garnish)
1 tbsp capers, drained
Salt & freshly ground black pepper, to taste
Method
Cook the fish: Drizzle salmon (or trout) with olive oil, season with salt and pepper, and roast or pan-sear for 8–10 minutes until just cooked and flaking. Rest, then break into chunks.
Make the dressing: Whisk mayonnaise, lemon juice, dill, and capers in a small bowl. Season to taste.
Assemble: Arrange greens on toast slices (or a platter). Top with flaked salmon.
Finish: Spoon over dill–caper dressing, garnish with extra dill, and serve immediately.
Variations
West Coast Classic – Use wild sockeye or coho salmon at peak season for the richest flavour.
Smoked Salmon Version – Swap cooked salmon for smoked salmon and drizzle with the same dill–caper sauce.
Light Meal – Serve on a bed of mixed greens with extra lemon for a salad-style dish.