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Braided Salmon Fillet
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Braided Salmon Fillet

This show-stopping salmon entrée is as delicious as it is eye-catching. Inspired by recipes on social media, we prepared our own version in the DOM test-kitchen. Hands on time is very minimal, but you must start 3 days before serving. DAY ONE: Cure a fresh salmon fillet in 1 part salt to 2 parts brown sugar. DAY TWO: Rinse the salmon, cut it into three equal strips and braid (secure with toothpicks if needed) and leave uncovered in the fridge to form a ‘pellicle’. DAY THREE: Remove uncovered braided salmon from the fridge, baste it in a brown sugar and orange marinade, and cook at 375°F until salmon is firm and nicely caramelized. TIP: Use toothpicks to secure your braid during assembly - be sure to remove before serving!

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Fresh salmon fillet, salt, brown sugar, and freshly squeezed oranges.

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Ginger Soy Overnight Marinated Salmon
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Ginger Soy Overnight Marinated Salmon

This overnight marinated salmon is perfect for easy, no-fuss flavour with an Asian-fusion twist! Whisk marinade ingredients together. Add marinade to Ziploc bag. Add thawed or frozen salmon to Ziploc bag. Squeeze out as much air as possible. Allow salmon to sit in marinade overnight in the refrigerator. TIP: Add more orange zest for a sweet & salty citrus marinade, or add more ginger for more kick.   NOTE: Since this is an acid-free recipe, you can thaw salmon directly in marinade overnight in the refrigerator

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DOM Salmon fillets & portions, vegetable oil, soy sauce, honey, orange zest, garlic, and ginger.

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Lemon, Fennel and Chili Overnight Marinated Salmon
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Lemon, Fennel and Chili Overnight Marinated Salmon

This overnight marinated salmon is perfect for easy, no-fuss flavour with a hint of bite! Whisk marinade ingredients together. Add marinade to Ziploc bag. Add thawed or frozen salmon to Ziploc bag. Squeeze out as much air as possible. Allow salmon to sit in marinade overnight in the refrigerator. TIP: Add more lemon zest for a mellow citrus marinade, or add more chili for more heat.         NOTE: Since this is an acid-free recipe, you can thaw salmon directly in marinade overnight in the refrigerator!

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DOM Salmon fillets & portions, vegetable oil, fennel seeds, chili flakes, lemon zest, salt, and pepper.

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Irish Stout Marinated Salmon
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Irish Stout Marinated Salmon

This marinated salmon is the perfect entrée for any St. Patrick's Day festivity! Whisk marinade ingredients together. Add marinade to Ziploc bag. Add thawed or fresh salmon to Ziploc bag. Squeeze out as much air as possible. Allow salmon to sit in marinade overnight – skin side up. TIP: Serve with Irish soda bread and sour cream with horseradish for a festive Irish twist.

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DOM Salmon fillets & portions, Irish stout, toasted coriander seeds, lemon zest and juice, lime zest and juice, sugar, salt, and vegetable oil.

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Maple Dijon Salmon
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Maple Dijon Salmon

The perfect Thanksgiving turkey substitute: sweet, tangy, and delicious–they’ll forget they’re eating fish. Combine ingredients and simply top fish with marinade, bake, and serve. Tip: Reserve half of the marinade and apply to salmon with 10 minutes left of baking for a more prominent flavour.

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Salmon, maple syrup, grainy dijon mustard, olive oil, paprika, salt & pepper.

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Blackened Cod Tacos
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Blackened Cod Tacos

Tacos are a versatile, easy, and delicious way to enjoy more fish! Season fish with spices and pan fry. Warm up corn tortillas and assemble. Garnish with cilantro and a lime wedge. Tip: A great way to use up leftover cod, salmon, or shrimp.

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Atlantic cod portions, smoked paprika, onion/garlic powder, dried oregano, cayenne pepper, brown sugar, salt, pepper, corn tortilla, toppings of choice such as pickled onion, shredded cabbage, carrots, sour cream, mango salsa, avocado, cilantro, lime wedge.

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