We in BC are so fortunate to have 5 unique species of Wild BC Salmon.

But, the species and certain runs of Wild Salmon can be faced with incredible challenges, both environmental and manmade.

In our kitchens we focus on traceable and sustainable fish where we know who caught it, where it was caught, how it was caught and was a fair price paid for the fishers entire catch.

At Naramata Inn, we buy almost all our seafood from Jon and Ann-Marie Crofts from Codfathers fish market in Kelowna. They are two of the hardest working and most diligent fish mongers I know, We work hand in hand making sure that all the seafood we put on our menus in sourced with the most ethical, traceable and sustainable practices available. 


-5 oz portions per person of Ocean Wise recommended Wild BC Salmon 

BC Blueberry and Naramata Honey Relish 

-2 cups BC Blueberries + 2 additional cups of BC Blueberries   

-½ cup Naramata Red Wine 

-¼ cup apple cider vinegar 

-½ cup Naramata Honey 

-2 tbsp Vancouver Island Sea Salt 

-3 tbsp finely diced shallots 



In a medium pot over medium heat, saute the shallots in the canola oil for 30 seconds.

-add the BC blueberries, stir for 20 seconds

-add the wine, the vinegar, the honey, simmer for 20 minutes or until the liquid is reduced by ½ and the blueberries burst open, you want it to look a bit jammy  

-add the additional BC blueberries, add the salt, cook for 1 minute, remove from heat and cover the pot with a lid

Taste the BC Blueberry Relish, you are looking for a savoury, sweet, tangy, jammy sauce.

Method for Cooking Salmon:

Cook the BC Salmon your favourite way.

A summertime BBQ is one of my go-to’s

I also love Cedar planked, pan seared, oven baked, raw, 😉 basically I love eating Wild BC Salmon anyway!

For Pan Seared Salmon:

In a medium sized stainless steel fry pan over medium heat, add 2 tbsp canola oil

—you want a hot pan, with hot oil, not smoking hot but pretty darn hot.

This will help the fish sear, gently become golden brown and delicious

-season the Wild BC Salmon with kosher salt 

-carefully lay the fish into the pan, saute for 2 minutes 

Flip the fish over in the pan, cook for an additional 1 to finish.

Serve the fish onto of a salad, a grain, pulse or legume salad, as a Burger or just naked with the BC Blueberry Relish.