Jun 04 2026
Restaurants›Brix and Mortar›Wild Sockeye Salmon Recipe

Wild Sockeye Salmon Recipe

Inspired by Brix and Mortar
Time1h
Serves4

Nova Scotia lobster & potato hash, salsa verde & lemon aioli. GF

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Ingredients

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For the Wild Sockeye Salmon

For the Lobster & Potato Hash

For the Salsa Verde

For the Lemon Aioli

Method

Prepare the Lobster & Potato Hash

  1. 1

    Cook the Potatoes

    In a large pot, boil the diced potatoes until tender, about 10-15 minutes. Drain and set aside.

  2. 2

    Sauté the Vegetables

    In a skillet, melt the butter over medium heat. Add the onion and bell pepper, sautéing until softened, about 5 minutes.

  3. 3

    Combine Ingredients

    Add the cooked potatoes, garlic, lobster meat, salt, and pepper to the skillet. Stir gently to combine and cook for another 5 minutes until heated through.

  4. 4

    Finish with Parsley

    Remove from heat and stir in the chopped parsley.

Prepare the Salsa Verde

  1. 5

    Blend Ingredients

    In a food processor, combine parsley, basil, capers, garlic, lemon juice, olive oil, and salt. Blend until smooth.

Prepare the Lemon Aioli

  1. 6

    Mix Aioli Ingredients

    In a bowl, combine mayonnaise, garlic, lemon juice, and salt. Mix well until smooth.

Cook the Salmon

  1. 7

    Season the Salmon

    Rub the salmon fillets with olive oil, salt, and pepper.

  2. 8

    Sear the Salmon

    Heat a skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through.

Plate and Serve

  1. 9

    Assemble the Dish

    On a plate, layer the lobster and potato hash, top with the seared salmon, and drizzle with salsa verde and lemon aioli.

  2. 10

    Garnish

    Garnish with additional parsley if desired and serve immediately.

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