Make Your Own Seared Salmon

We miss you! So our chefs wanted to bring a  little Dominion flavour to your home. 

Seared Salmon is one of our most popular dishes. Follow along below to see how you can recreate this delicious plate of goodness from the comfort of your kitchen.

Ingredient List (serves 4)

4 each Wild Sockeye Salmon (6 oz)

2 cups Quinoa Blend

12 each Asparagus Tips,

2 cup     Brussels Sprouts

0.5 cup Grape Tomatoes 

1 each Shallots (medium size) 

1 Bulb Garlic 

4 tbsp Canola Oil 

1.5 tbsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Butter

             Salt & Pepper Mix


How To Prepare

  1. Quinoa – 2 cups of quinoa, 1 pot, 4 cups of boiling water

  2. Asparagus – cut bottom ends off, approximately 1 inch

  3. Brussels Sprouts – clean under cold running water, trim bottom part, and take off bruised outer leaves

  4. Grape tomato – cut in half lengthways

  5. Shallots – dice 1 shallot finely

  6. Garlic – dice 1 large piece finely

How To Cook

  1. Quinoa – bring 2 cups of quinoa and 4 cups of water to a boil in a deep pot. Once boiling, reduce to simmer for 15 minutes then turn off the heat, cover, and allow to sit. After 10 minutes, remove the lid and fluff quinoa with a fork.

  2. Vegetables – add your Brussels sprouts and asparagus for 2-3 minutes (blanching) to a boiling pot of water. Strain the water and sauté the vegetables in a pan with butter, salt, and pepper for 1-2 minutes. 

  3. Heat a nonstick pan over medium-high heat and add canola oil.

  4. Dry and season salmon with salt & pepper. 

  5. Sear the salmon on the pan until it's crispy and golden brown on one side or about 3 minutes, flip it over, and add lemon and butter. Lower the heat and baste for about a minute until it reaches the desired doneness.

  6. Heat up a sauté pan over medium-high heat and add olive oil. Sweat the shallots, garlic, and cherry tomatoes for about 1-2 minutes. 

  7. Add the cooked quinoa blend. Sauté quinoa over medium-high heat for 20 seconds. Add a squeeze of lemon juice and herbs seasoning with salt & pepper. Set aside.

  8. Transfer quinoa blend on the centre of the plate. Place seasonal vegetables on top then add the salmon.


Chef Tips

  1. For our recipe, we used Wild Salmon. You can substitute it with Trout, Cod, or Halibut if Wild Salmon is not available. 

  2. For garnish, you can use pea shoots or micro herbs

  3. We use a carrot puree in-house as a decorative garnish spread across the plate but it is not needed for this recipe (only style points).


If you try this recipe at home, tag us on social media @DominionSurrey – we want to see your homemade creations and will feature some of our faves on our account!

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Stay safe everyone! We hope to see you soon.



Dominion Kitchen