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Don’t Trout Yourself, You’re Salmon-Tastic
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.
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 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.
Add the olive oil and butter to a skillet over medium-high heat. dd the fish. Add the salmon and cook for 3-4 minutes on each side or until it’s nicely browned. Be careful not to overcook – the salmon shouldn’t be cooked fully yet 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.
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.
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