Zest for Life – Salmon BBQ

We are the first to admit that the true thrills of a salmon fishing adventure are the moments on the boat with a hooked fish on the line. The lodge, the sights, the laughs are all whip cream and syrup, but the cherry is the catch.

That being said, the benefits of the best salmon fishing in Haida Gwaii continue past the on-the-water experience. Once home, your catch will supply tasty dinners for months to come.


With so much beautiful pink protein, you’ll be looking for inventive and creative new recipes to showcase your summer catch. Here is an inspired recipe from Harvey Gifford (skipper of the Pacific Princess) that will make your next barbecue the talk-of-the-block:

Honey-Lime BBQ Kebobs


When you think kebobs, your mind probably goes to lamb, beef or chicken. But salmon also goes well on a stick. Traditionally barbecued vertically on sticks, this salmon recipe calls for an untraditional addition of lime zest and a little honey sweetener.


What you’ll need:


3 lbs of salmon fillet (a small dent in your stocked freezer)

1 green pepper

1 red onion

2 cups of halved mushrooms

1 cup of lime juice and zest

1/2 cup of light soya sauce

1/4 cup creamed honey

2 garlic cloves

2 whole limes

1/4 cup creamed honey

12-16 bamboo skewers

Salt and pepper to taste


Thaw your salmon fillet and cut into 1-inch cubes with the skin on. Cut your veggies to similar sizes. Place the cubed salmon and your vegetables in a flat pan. In a bowl, whisk together the lime juice/zest, soya sauce, honey and garlic until the honey is fully dissolved in the marinate. Pour marinate over your fish and veggies, lightly toss and season with salt and pepper. Cover pan and refrigerate for 6 hours.


Soak your bamboo skewers in water for at least 30 minutes. Once your fish and veggies are removed from your fridge, alternate putting them on your bamboo sticks. Drain off the rest of the marinate and rewhisk in a small bowl. Baste your freshly made skewers.


Bring BBQ to medium-high heat and grease the grill. Place skewers on grill and cook for 10 minutes, basting often and turning once.


Serve with a cold cerveza.

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