For centuries, the Huron-Wendat people have lived close to the water fishing its rivers and lakes, and hunting the surrounding forests. This way of life shaped their food traditions, with dishes that balanced the bounty of the wild with deeply rooted culinary wisdom.
This salmon recipe pays tribute to that legacy. We begin by binding the fish with Traditional Warriors Blend a sweet and savory seasoning inspired by an 800-year-old Huron-Wendat recipe. Rich with aromatic green alder pepper, sweet gale and a hint of maple, the blend enhances salmon’s natural richness without overpowering it. It brings out the buttery texture of the fish while adding subtle notes of earth and smoke.
To finish, a lemon butter sauce is drizzled over the top, brightening every bite and complementing the spice blend’s depth. The result is a dish that honors the past while delighting the modern table bold, balanced, and unmistakably warrior-worthy.
Don’t Trout Yourself, You’re Salmon-Tastic
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Ameican
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Calories
435
This recipe is so easy but packed with flavor. If you love the combination of lemon and salmon, you will love this decadent recipe. While a grill or oven works fine, salmon cooked over open flame or in cast iron brings out the smoky depth of the blend. If you’re feeling traditional, try cedar-plank cooking it’s a nod to Indigenous methods and infuses a wild, woodsy aroma. You can read more about the basics of cooking salmon and wine-pairing tips on our blog.
For this recipe, we’re going to be using skinless salmon fillets. If you have access to fresh fish it is the best option and you can ask for it skinned and sliced to size. Most important, always choose wild caught salmon and always bring it to room temperature before binding the Traditional Warriors Blend. You can also use pre-packaged but ensure they are not smoked for this recipe.
Pat the room temperature salmon dry with paper towels then season both sides with Traditional Warriors Blend and let sit for 10 minutes. NOTE: Wet salmon steams while dry salmon creates a crust.
Add the olive oil and butter to a skillet over medium-high heat. Add the salmon and cook for 3-4 minutes on each side pressing on the salmon to keep the skin flat. Be careful not to overcook. A bit under-cooked is great for this recipe as it will finish in the sauce. Remove the salmon from pan and set aside.
Melt the butter in a shallow plan then cook the shallots for a couple of minutes, or until they just about start to take on color. Add in the garlic & lemon zest and cook for another 30 seconds or so.
Pour in the chicken stock and stir in the Dijon mustard and the juice from the lemon. Add the thyme. If you prefer to step into the level of juice add it on half at a time. I have added up to two lemons and additional zest to taste.
Add the cream and cook for several minutes until the sauce begins to thicken then add the salmon. Let it cook for a few more minutes until fish has cooked through.
Sprinkle with fresh parsley before serving. Serve immediately.
Recipe Note
Fresh, wild caught salmon is best.
When cooking salmon on the stove top do the majority of the cooking with the skin side down.
Do not substitute the heavy cream with half-and-half or milk because then the sauce is likely to break due to the lemon, and the sauce won’t thicken up as well.
Always let salmon rest for a few minutes before serving.
We ordered the sampler pack and literally put them on everything, minus ice cream! So flavorful and it’s a small business, we love to support small businesses. ORDER NOW❤️
Thank you so much for your kind words! You should try our coffee rub as well. It is fabulous on a steak but also cauliflower steaks, brussel sprouts and as a carrot glaze.
The best thing to happen to our family dinners. Found them at a local outdoor market/fair and decided to try them out. That was almost a year ago and we've been reordering for ourselves, purchasing as gifts for friends, and sending in supply packages to our daughter in college. It elevates EVERYTHING it goes in. There arent a lot of things we don't use both the salt and pepper for now, but if you have to prioritize and only get one....get the pepper. Get 12. Stock up. Trust us.
I received a gift of Tomahawk Pork Chops and used Warriors Blend as a rub. It was phenomenal! I have also used it on grilled salmon to rave reviews. I bought a second jar for my son-in-law who is just starting his grilling journey - guaranteed to be successful cook with this secret weapon.
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