There are six more restaurants and chef teams participating in this weekend's Wild Salmon Celebration (officially!) But look for wild BC salmon on your favourite menus for a great tasting meal anytime.

From around BC these chefs have created dishes showcasing their skills and the versatility of wild BC salmon.

Dawn Doucette will be serving a great 'to-go' option at Douce Diner (1490 Pemberton Ave, North Vancouver) if you're looking for a quicker but still bursting with flavour way to celebrate this weekend. Or maybe you want to grab a bite to eat sitting down after a long hike! Either way, this is sure please.

Try the flavourful Wild Salmon Roll this weekend! Lightly poached salmon dressed with capers, dill, celery, mayo, hot sauce & lemon mounded into a soft brioche roll lightly toasted and slathered with drawn butter, garnished with pea tips & radish from glorious organics. Served with house salad or shoestring fries alongside side our in-house zucchini pickles

Back in Whistler, Mariana Gabilondo, CTS membership chair and recent addition to the The Mexican Corner (12-4340 Sundial Crescent, Whistler,) is working to create a dish that exhibits the best qualities of wild Haida Gwaii coho with a traditionally Mexican flare.

Sounds like a great way to treat yourself while enjoying all Whistler has to offer.

If you're headed to Vancouver Island this weekend, Chris Klassen at The Courtney Room (619 Courtney St, Victoria) has your BC wild salmon needs covered!

Chris was a COVID-19 Bursary recipient and put his bursary towards a WSET--if you follow his instagram he always has great wine selections and pairings! For the Wild Salmon Celebration he's created a Skeena River Sockeye salmon with kohlrabi, cucumber, pac Choi, cilantro, XO sauce.

Photo: Nora Hamade

An Island getaway dream dish!

Back in the Lower Mainland, at Haven Kitchen + Bar (19664 64 Ave #105, Langley Twp) chefs Antonio Martin and Spencer Watts collaborated on the salmon dish.

Antonio was the first chef to join this year's celebration after connecting with us through CTS Virtual Socials. Spencer is a  chef and friend of Haven who was the menu development partner for this year's Wild Salmon Celebration. Together Antonio and Spencer worked on the salmon dishes for this weekend and for the Haven menu in general.

You have two choices at Haven both delicious but different! For a dinner option try the Broiled Char Siu Salmon: fried onion mashed potatoes, charred broccolini, honey ginger vinaigrette, green pea sprouts. Or have a lighter lunch of Gypsy Greens + Ginger Soy Salmon Skewer: hippie greens, quinoa, edamame, carrots, daikon, mini gem tomatoes, radishes, ginger soy vinaigrette.

Don't want to travel so far ? No worries. We've got two more restaurants and both are Vancouver-based.

Chef team Alan Tam & David Hawksworth of Nightingale Restaurant (1017 W Hastings St, Vancouver) are sure to please with their Confit wild salmon, succotash, tomato shiso broth dish.

Nightingale an informal restaurant/bar with Classic Canadian fare cocktails is a perfect fit for this iconic Canadian product.

And finally, what could be a better team up than BC wild salmon and oysters!

Malindi Taylor at Fanny Bay Oysters & Shellfish Market (762 Cambie St, Vancouver) has created two dishes based on her childhood memories of enjoying salmon in the summer.

The first is a dill crusted sockeye with mango & cucumber salsa and summer veggies or truly indulge with a peach ceviche with salmon appetizer to pair along with a selection of fresh oysters.

There are a slew of reasons to eat BC wild salmon including healthy fats, sustainable processes, anti-inflammatory properties, and glowing skin!

We can't wait to start celebrating tomorrow. Remember to tag @chefstablebc, @gowildbcsalmon, #WildSalmonCelebration, #gowildbcsalmon along with your creations to join in!

Read more about the sustainability initiatives of the BC Salmon Marketing Council.