Explore Salmon Toppings, Smoked Salmon, and more!

Chicken Caesar or smoked salmon toppings riff on simple paprika-dusted devilled eggs, a childhood picnic favourite of Tyler Day, chef of Railtown Café and Railtown Catering.

Picnic season is short in Vancouver, as Tyler Day knows well.

The Fairmont Pacific Rim’s Atticus Garant grew up fishing, and he now serves Ocean Wise seafood regularly, such as sockeye salmon.

Ocean Wise salmon isn't just for summer: Fairmont chef Atticus Garant shares a fall recipe

Chef Cheng-Chung Chen will be making his delectable steamed salmon with nori sauce at this year’s Telus TaiwanFest, which features a street banquet showcasing ocean-to-table dishes.

During the festival, chefs will tell stories of Taiwanese producers and demonstrate creative dishes that showcase the island’s bounty.

The maple chicken cobbler at Homer St. Cafe is both salty and sweet.

Here’s your chance to try a chicken-infused Caesar cocktail.

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother...

Matthew Stowe, who won Top Chef Canada and continues to work as product-development chef for Cactus Club Cafe, makes a version of his mother's crab spaghetti.

Oliver Zulauf, corporate executive chef for Rocky Mountain Flatbread Co., uses local organic ingredients to keep a low carbon footprint.

Oliver Zulauf tops his sprouted whole-wheat pizza crust with fresh farmers market produce.

As the new executive chef at the BiBo Pizzeria con Cucina, Mattia Repetto brought beloved dishes from northern Italy with him to Canada; this salad is what he likes to eat at home.

BiBo chef Mattia Repetto cools off with a hearty spelt and bean salad

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create ...

Burdock & Co. chef Andrea Carlson says if you don’t have a barbecue, a cast-iron grill pan will do just fine for smoking tomatoes to create a handmade pasta.

La Quercia chefs to open permanent restaurant in Opus Hotel pop-up space

Cento Notti will close and chefs Adam Pegg and Lucais Syme will open a Northern Italian eatery.

Lauren Mote and Jonathan Chovancek’s Bittered Sling Extracts line of bitters makes for inventive cocktails and decidedly creative edibles, such as the wild salmon pops (above).

Kale & Nori's salmon pops pair up with rhubarb cocktail

Chef Alex Tung’s job at La Grotta Del Formaggio allows him to get home in time to make dinner; he advises other parents to plan out their me...

Chef Alex Tung’s job at La Grotta Del Formaggio allows him to get home in time to make dinner, such as vegetable risotto.

Kaya Malay Bistro’s Scott Kwan says that the fish salad known as yusheng—which sounds like the Chinese word for abundance—is served during Lunar New Year in Malaysia.

With smoked salmon, shredded jellyfish, and crunchy peanuts, this dish requires guest participation to mix it all up with chopsticks.

Executive chef Marc-André Choquette plays Homer St. Cafe’s shiny red rotisserie like a piano, creating juicy chickens that drip their goodne...

Cafe’s shiny red rotisserie like a piano, creating juicy chickens that drip their goodne.

Coconut chicken curry

Easy Coconut Chicken Curry

Even after working in the kitchen all day, Grouse Mountain chef de cuisine Spencer Watts goes home and makes ramen.

Grouse Mountain chef de cuisine Spencer Watts makes his own kombu-based broth and pork-belly topping for this versatile soup.

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