By Chef Ned Bell


This is a great recipe for holiday entertaining that is quick to prepare and sure to please your party guests! It is also great as a larger appetizer or simple dinner.

Be sure to buy Wild BC Salmon, available fresh July to September and all year long in your grocer’s or fishmongers’ freezer.

By looking for and buying Wild BC Salmon, you can support fishing families in the coastal communities across B.C. This helps keep money and investments in those regions and protects the resource and environment for future generations.

TOTAL TIME: 45-50 minutes


For the Wild BC Salmon:

  • 3 lbs Wild BC Salmon
  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • ½ tsp chili powder
  • 3 tbsp maple syrup

For the cranberry and bacon relish:

  • 3 cups frozen cranberries
  • 1 cup dried cranberries
  • 1 cup diced double smoked bacon
  • ¼ cup fine diced shallots
  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tbsp cracked black pepper
  • ½ cup cranberry juice
  • ¼ cup maple syrup


The relish:

  1. In a small pot over medium heat, sauce the shallots in the olive oil for 5 minutes until the shallots are tender and translucent.
  2. Add the salt and pepper, cranberry juice and maple syrup, cook for 1 minute.
  3. Add the whole cranberries and cook for 5 minutes.
  4. Add the dried cranberries and cover with lid, cook for 15-20 minutes until the liquid is reduce by ¾ and the cranberries, burst, swell and become tender.
  5. Let the mixture cool and set aside.

The Wild BC Salmon:

  1. Preheat an oven at 425 degrees.
  2. In a bowl, mix the diced salmon with the salt, chili pepper, cracked black pepper, maple syrup.
  3. Lay the salmon on a baking tray lined with parchment paper or tin foil.
  4. Bake the salmon for 10 minutes.
  5. Set aside.

Notes/Serving Suggestions:

To serve the dish, serve family style with the salmon on a platter, the bacon cranberry relish garnished on top, and your favourite plain crackers or crostini served alongside. Guests can build their own snack by spooning the relish onto a crostini or crackers and a piece of salmon on top or underneath.


Chef Ned