Sockeye Salmon Roast

Sockeye is the most iconic of the five Pacific salmon species — the one with the deep crimson flesh and the heroic upstream journey that draws crowds to BC rivers every summer. For the Coast Salish peoples it has always been the staff of life, and even today, a fresh sockeye fillet is the benchmark against which all other salmon is measured.

What makes roasting it great is that it needs so little: sockeye is so flavourful that lemon, garlic, and herbs are all the company it asks for. A hot oven crisps the edges and keeps the centre moist and rosy, and the whole side roasts in under half an hour. It’s the dish I reach for when I want something that feels special but comes together with almost no effort.

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