Celebrate Mom with a meal made just for her

Chef Brandon shares his recipe for a homemade gift your mom will love this Mother’s Day!

Cooking for your mom is a great way to show how much you care. Making a meal with her in mind is a both a wonderful way to spend quality time with mom and a gift she’ll remember for a long time to come. This amazing grilled salmon recipe from Chef Brandon is a fantastic way to bust out the barbecue in spring, or to cook anytime the weather agrees with grilling. Pair it with your favourite wine and you’ve got a truly great evening!

Grilled Lois Lake Steelhead Salmon

1 lb Steelhead Salmon
1 tsp Olive Oil
¼ tsp Sea Salt
¼ tsp Black Pepper



  1. Heat BBQ to high heat – allow to warm up for 5 minutes so grill is hot – once hot, turn BBQ to medium flame
  2. With skin-side down on the plate, rub fish with olive oil and sprinkle evenly and liberally with salt & pepper
  3. Place fish flesh-side down onto BBQ grill – press fish down into grill to allow flesh and grill to sear so the fish won’t stick
  4. Cook flesh-side down on grill for 5 minutes – after 5 minutes, flip and cook for an additional 2-3 minutes
  5. After fish has cooked for 7-8 minutes, remove from grill with spatula – flip back on to plate with the skin-side down


  • Get your BBQ hot so fish won’t stick, but turn down once cooking begins
  • Use a spatula to remove from grill or fish may fall apart
  • If flames flare up too much, turn the heat down a little and/or move the fish to another spot
  • If you have a food thermometer, cook to an internal temperature of 110ºF and allow to rest
  • Larger or smaller fillets will need more or less seasoning and cooking time
  • 1lb fish will feed a family of 4 (2 adults and 2 children)

2. Roasted Baby Potatoes & Carrots

1 lb Baby Potatoes – boiled for 15 minutes until fork tender
1 lb Baby Carrots – washed & trimmed
1 tbsp Olive Oil
¾ tsp Sea Salt
¼ tsp Black Pepper


  1. Pre-heat oven to 450ºF
  2. Place boiled potatoes on baking sheet, press down with hand to smash potatoes to 50% of their size
  3. Lay carrots down onto baking sheet beside potatoes
  4. Drizzle potatoes & carrots with olive oil and sprinkle evenly with salt & pepper
  5. Bake in oven for 15-20 minutes until potatoes are golden brown and carrots are fork tender
  6. Once cooked, remove from oven and hold for plating


  • Get oven hot before cooking
  • Enough to feed a family of 4 (2 adults & 2 children)

3. Herb Sauce


5-7 Sprigs Fresh Dill
5-7 Sprigs Fresh Cilantro
2-3 Sprigs Fresh Mint
1 Clove Garlic

1 Tsp Fresh Ginger
½ Each Fresh Lime
1 Cup Water – lukewarm
1 Tsp Sriracha Hot Sauce (optional)
1/8 Each Fresh Jalapeno (optional)


  1. Place everything into blender
  2. Blend on high for 1 minute
  3. Once blended, remove and hold for plating

Key Points

  • Hot sauce and jalapeno add flavour and seasoning – if you remove these seasonings, you’ll need to add some salt & pepper for flavour and taste to your liking
  • If you don’t like one of the herbs, remove and replace with parsley
  • Wash your herbs-they can be dirty and gritty which ruins a sauce

Plating Your Dishes

At home I like to cook platters and family style for my mom – this dish is great to plate on a larger platter and have the family share and grab what they want!

  1. Place potatoes and carrots neatly onto larger platter – think of the shape of the large fish fillet and try to plate vegetables into shape like this (rectangle)
  2. Place fish over vegetables to cover
  3. Pour sauce off the edge of the fish allowing sauce to pool onto platter – maybe keep some sauce in dish on side for people to add more if they would like


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