Xaxli’p Salmon (Seaweed Crusted Salmon Fillets)
This seaweed crusted salmon fillets recipe comes from renowned TV chef, David Wolfman. As a member of Xaxli’p First Nation, Chef Wolfman drew inspiration from traditional West Coast ingredients and spun a modern twist on this dish with his professional culinary background.
- 4 Coho salmon fillets 4 oz./120g. each, skin on
- 0.5 tsp crushed black peppercorns
- 0.5 tsp smoked paprika
- 0.5 tsp smoked salt
- 1 cup crushed bran flakes
- 2 tbsp dried North West Coast seaweed chopped fine (preferably purple laver/nori)
- 1 tbsp pine nuts roasted and chopped
- 1 lemon zested
- 0.25 tbsp coarse salt
- 2 egg whites
- 2 tbsp butter melted
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
Preheat the oven to 350F.
Season the salmon with the pepper, paprika, and salt on a parchment paper lined baking sheet or cast iron pan and let stand for 30 minutes.
In a blender, combine the bran flakes, seaweed, and nuts.
Pulse a couple of times. Add the lemon zest and coarse salt.
Prepare the glaze for the salmon by whisking together the egg whites, mustard, butter and maple syrup, in a small bowl. Brush glaze over the top of each piece of salmon.
Evenly coat the top of each salmon fillet with the seaweed crust.
Bake fish for 10 to 15 minutes, depending on the thickness of the fillets. (A good rule of thumb is to bake for 8 minutes per inch of thickness at the thickest part of the fish.)
For the glaze, try some maple syrups made by Indigenous-owned businesses:
Disclaimer: the Nutrition Facts table reflects an approximation of the recipe’s nutrient content based on data from Canadian Nutrient File by Health Canada as of August 2020. The nutrient values are estimates and actual amounts will vary by ingredient source, freshness, preparation etc.