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After what seemed like an endless deluge of rain in June and the first portion of July, it feels as if summer has finally arrived. Growing up, I remember that the first week of August would always kick off fresh, local salmon season.

Fishing families would congregate at government wharfs to sell their catch, caught only a few hours ago. If you couldn’t make it down to the wharf, Granville Island was never too far away. In those days, fresh salmon smelled just like seawater, and never like ‘fish’.

…families would congregate at government wharfs to sell their fresh catch.

I grew up in Vancouver in a family of pescetarians, and learned from a young age how to cook salmon. Sockeye and coho were plentiful. I distinctly recall my father firing up the charcoal hibachi, stoking it not with flammable accelerants, but rather with small pieces of weathered cedar.

As the fire burned down, the charcoals would ignite, one by one. Time was always on our side in those days. No email, no cell phones, no internet. Dinner time was reserved for family and friends to share food and cheer. Imagine that.

Dinner time was reserved for family and friends to share food and cheer.

As a tribute to those days, I decided that it was time to flash up the barbecue last night, and slowly grill some Ocean Wise, wild seafood. I chose sustainably harvested, wild hook & line caught Haida Gwaii Coho Salmon.

The fish immediately sizzled as it hit the grill.

Smelling good already. Only a few more minutes until it’s done. Time to flip the salmon.

And finally, beautiful W!LD Haida Gwaii Coho Salmon with mango salsa. Butternut squash and Fraser Valley greens salad rounded off the plate. To me, this is summer.

Check back tomorrow. We’ll post the the salmon recipe that we used last night. In the mean time, check out our other recipes!