Wild BC Salmon in Vancouver — Peak-Season Guide to Buying, Cooking & Celebrating
It’s here — that magic window in the calendar when the waters of British Columbia are alive with one of nature’s greatest migrations. Wild BC Salmon season has arrived, and for just a few weeks, the flavour, texture, and freshness reach their absolute peak.
At 7 Seas Fish Market in Vancouver, we’ve been riding this wave for over 55 years, bringing our customers the best the Pacific has to offer. From the deep red of a Sockeye fillet to the rich marbling of a Chinook steak, every cut tells the story of cold, clean waters and sustainable fishing traditions.
Whether you’re grilling on the deck, roasting for a family feast, or trying your hand at cedar-plank cooking, this is the time to explore the full taste spectrum of BC’s five wild salmon species. Come with us as we walk you through how to choose, cook, and celebrate Wild BC Salmon — peak season style.
Why Wild BC Salmon is Special
August in British Columbia is more than just long evenings and warm ocean breezes — it’s when our coastal waters are at their most generous. This is wild salmon season in full swing, when Sockeye, Chinook, Coho, Pink, and Chum make their way home through cold, clean currents.
Each species brings its own personality to the table. Sockeye’s vibrant ruby flesh is bold and full-flavoured, perfect for the grill. Chinook, the “King” of salmon, is rich and buttery — the chef’s choice for slow roasting or pan-searing. Coho offers a milder, delicate taste, while Pink and Chum shine in lighter, more casual dishes.
This is the month to explore them all. Whether you’re cooking for two or feeding a crowd, August’s salmon is the kind of ingredient that makes even a weeknight dinner feel like a celebration.
How to Choose the Freshest Wild Salmon in Vancouver Markets
Freshness Checklist — Sight, Smell, Touch (“how to tell if salmon is fresh”)
When selecting wild salmon, the eyes are one of the clearest indicators of quality. They should appear clear, bright, and full, showing that the fish was recently caught and handled well. Cloudy or sunken eyes can signal age or poor storage. The gills should be a rich, healthy red, not brown or faded. This colour reflects the fish’s freshness and the care taken from catch to counter.
Press lightly on the flesh with your fingertip. Fresh salmon will spring back quickly without leaving an indentation, a sign of firm muscle fibers and proper handling. Finally, lift the fish closer to catch its aroma — it should smell clean and briny, like the ocean. Any sour or overly “fishy” scent means it’s past its prime.
- Eyes are clear, bright, and full
- Gills are rich red in colour
- Flesh is firm and springs back when pressed
- Smells clean and briny, not sour or overly fishy
Cuts & Portions — Whole, Fillet, Center Cuts, Skin-On vs. Skin-Off
Choosing the right cut of salmon depends on your cooking plans. A whole fish should have a symmetrical shape, a firm body, and intact, shiny scales that reflect light. For fillets, the flesh should be vibrant and evenly coloured, with no browning or dryness at the edges.
Center cuts are ideal when you want consistent cooking results, such as baking or roasting, because they offer uniform thickness throughout. Tail portions, by contrast, are slightly thinner and perfect for quick cooking methods like sautéing or pan-searing. Skin-on fillets help retain moisture and flavour during cooking, especially on the grill, while skin-off cuts are suited for delicate preparations where appearance and texture are the focus.
- Whole fish is symmetrical, firm, and has shiny, intact scales
- Fillets show vibrant, even colour with no browning at edges
- Center cuts provide consistent cooking results
- Tail portions work best for quick cooking methods
- Skin-on helps retain moisture and flavour
- Skin-off is suited for delicate or presentation-focused dishes
What “Sashimi-Grade” Means — Quality Standards at 7 Seas
At 7 Seas Fish Market, sashimi-grade is a commitment to excellence. From the moment the fish is caught, it is handled with strict temperature control to preserve texture and flavour. The processing is done under rigorous hygiene standards to meet the safety requirements for raw consumption, ensuring that every step from the dock to our counter protects quality.
Before any salmon is offered as sashimi-grade, it undergoes a careful visual inspection. We look for ideal texture, colour, and overall condition to confirm it meets our high expectations. This attention to detail means that when you choose sashimi-grade salmon from 7 Seas Fish Market, you can enjoy it raw in sushi, sashimi, or poke dishes with complete confidence in its safety and quality.
- Maintained under strict temperature control from catch to counter
- Processed under rigorous hygiene standards
- Inspected for texture, colour, and overall quality
- Meets safety requirements for raw consumption
Sustainability & Traceability at 7 Seas Fish Market
How We Source — Wild, Responsible, Transparent
Sourcing wild salmon responsibly is about more than simply buying from the right supplier — it is about maintaining a relationship with the waters and the people who fish them. At 7 Seas Fish Market, we work directly with trusted BC fishers who use methods designed to protect the environment and ensure the long-term health of salmon populations.
We focus on fisheries that follow strict quotas, avoid bycatch, and respect spawning cycles, so the salmon we sell today will have thriving runs in the years to come. Every delivery is assessed for quality and logged so we can trace it back to the catch location.
- Partner with trusted BC fishers using sustainable methods
- Support fisheries that respect quotas and spawning cycles
- Prioritize suppliers with minimal bycatch practices
- Assess every shipment for quality and origin tracking
Salmon Labels Explained — MSC, Ocean Wise, and Others
Clear labeling is essential for customer confidence. When you see a label like MSC (Marine Stewardship Council) or Ocean Wise on our salmon, it means the fishery has been independently verified for sustainability and environmental stewardship. These certifications look at factors like population health, habitat impact, and fishing practices.
We display labels prominently at the counter and on packaging, so you know exactly what you are buying.
- MSC indicates third-party verified sustainability standards
- Ocean Wise highlights environmentally responsible seafood choices
- Labels track population health, habitat impact, and fishing methods
- Our staff explain any unlabeled product’s sourcing details
Why Buying Local Matters — Freshness & Community Impact
When you choose to buy local salmon, you are doing more than bringing home a fresher product. You are supporting BC’s fishing communities, sustaining local jobs, and keeping your food miles low. Local sourcing means the salmon spends less time in transit, which helps preserve its natural texture and flavour.
It also means your purchase directly supports the livelihoods of the fishers who work these waters and the networks that supply our markets. This connection between customer, market, and fisher is part of what makes Vancouver’s seafood culture so strong.
- Fresher product with minimal transit time
- Preserves natural texture and flavour
- Supports BC fishing communities and jobs
- Reduces environmental impact through fewer food miles
Quick, Fail-Safe Ways to Cook Wild BC Salmon Tonight
Cedar-Plank on the Grill — 5 Steps + Temps
Cedar-plank grilling infuses salmon with a gentle smoky flavour and keeps the flesh moist. Start by soaking an untreated cedar plank in water for at least one hour. Preheat the grill to medium-high, around 400°F (204°C). Place the salmon, skin-side down, on the plank and season simply with salt, pepper, and a drizzle of oil or lemon. Close the lid and grill for 12–15 minutes, depending on thickness, until the flesh is just opaque and flakes easily with a fork. Rest for a few minutes before serving to let the juices settle.
- Soak cedar plank for at least 1 hour
- Preheat grill to 400°F (204°C)
- Place salmon skin-side down on plank
- Grill 12–15 minutes, depending on thickness
- Let rest before serving
High-Heat Roast — Sheet-Pan, 12–15 Minutes
A high-heat roast is one of the simplest, most reliable methods for cooking sockeye or other lean salmon. Preheat the oven to 450°F (232°C). Arrange salmon fillets skin-side down on a parchment-lined sheet pan. Season with salt, pepper, olive oil and your choice of herbs or spices. Roast for 12–15 minutes until the thickest part of the fillet reaches 125–130°F (52–54°C) for medium doneness. This method delivers crisp edges with tender, moist flesh.
- Preheat oven to 450°F (232°C)
- Arrange salmon skin-side down on parchment-lined sheet pan
- Season as desired
- Roast 12–15 minutes until internal temp is 125–130°F (52–54°C)
- Serve immediately
Pan-Seared Salmon — Crispy Skin Method
Pan-searing creates a golden, crispy skin and rich, flavourful flesh. Pat the fillets completely dry and season both sides with salt and pepper. Heat a heavy skillet over medium-high heat with a light coating of oil. Place the fillets skin-side down and press gently for the first 20–30 seconds to prevent curling. Cook for 4–5 minutes without moving, then flip and cook for another 2–3 minutes, depending on thickness.
- Pat fillets dry and season both sides
- Heat skillet over medium-high with light oil
- Place fillets skin-side down, press gently for 20–30 seconds
- Cook 4–5 minutes, flip, and cook 2–3 minutes more
- Rest briefly before serving
- Sockeye is leaner, so watch closely to avoid overcooking — it can dry out quickly at high heat.
- Chinook’s higher fat content makes it more forgiving, staying moist even with a few extra minutes of cooking.
Celebrate Wild BC Salmon
Tasting Ideas, Pairings & Family-Friendly Meals (“wild salmon dinner ideas”)
August is the perfect month to explore the versatility of wild BC salmon. For a weeknight dinner, try sockeye fillets roasted with a squeeze of lemon and a side of roasted baby potatoes. Chinook’s rich flavour pairs beautifully with creamy mashed potatoes and seasonal vegetables like grilled zucchini or corn on the cob. Coho is light and mild, making it a great choice for salmon tacos topped with fresh salsa and avocado. Pink salmon works well in pasta dishes with a light cream sauce or tossed through a warm grain salad.
Pairings to try:
- Sockeye with lemon and fresh dill
- Chinook with buttery mashed potatoes and asparagus
- Coho in tacos with cilantro and lime
- Pink salmon with pasta and seasonal greens
- Chum in chowders or smoked for spreads and appetizers
How to Host a Salmon Night — Shopping List & Timing
Hosting a salmon night brings together friends, family, and the best of BC’s summer bounty. Choose one or two species to showcase — perhaps cedar-planked sockeye for the main event and smoked chum or pink as a starter.
Shopping list:
- Fresh wild BC salmon (choose cuts based on cooking method)
- Fresh herbs (dill, parsley, cilantro)
- Citrus (lemon, lime)
- Seasonal vegetables for sides
- Local bread or rolls
- Wine or craft beer from BC producers
Timing tips:
- Buy salmon the day of for maximum freshness
- Prep sides in advance so you can focus on cooking the fish perfectly
- Have the grill or oven preheated before guests arrive
Where to Get It — 7 Seas Locations & Ordering
2328 W 4th Ave, Vancouver, BC
Phone: +1 604-732-8608
Email: hello@7seas.ca
Peak-season salmon: sockeye, chinook, coho, pink, chum — fresh, sustainable, and ready to impress.
Frequently Asked Questions
When is wild BC salmon in season?
Wild BC salmon season typically runs from late spring through early fall, with August offering the peak combination of availability and freshness for sockeye, chinook, coho, pink, and chum. Availability can vary slightly each year depending on run timing and environmental conditions.
Which BC salmon is best for grilling?
Sockeye is ideal for grilling thanks to its firm texture and bold flavour. Chinook also grills beautifully, with a higher fat content that helps keep it moist. Coho is a lighter option, perfect for quick grilling or cedar-plank cooking.
How long does fresh salmon keep in the fridge or freezer?
Fresh salmon should be cooked within one to two days of purchase when stored in the fridge. For longer storage, freeze it promptly; vacuum-sealed portions can maintain quality for up to three months when frozen at a consistent, cold temperature.
How can I tell if salmon is truly wild?
Wild salmon often has more vibrant flesh colour, leaner body shape, and firmer texture compared to farmed fish. Ask your fishmonger about catch location, harvest method, and timing — reputable sellers like 7 Seas Fish Market provide full sourcing details.
Is wild salmon healthier than farmed?
Wild salmon is naturally rich in omega-3 fatty acids, high-quality protein, and essential minerals. Farmed salmon can also be nutritious but may have different fat profiles and environmental impacts. Choosing wild supports natural ecosystems and offers a cleaner, leaner flavour profile.
Ready to Cook?
If you’re inspired to bring the taste of BC’s waters to your table, now is the moment to act. August is still delivering the freshest wild salmon of the year, and our counters at 7 Seas Fish Market are filled with sockeye, chinook, coho, pink, and chum — each at its best.
Whether you’re craving the smoky aroma of cedar-plank grilling, the simplicity of a high-heat roast, or the crisp perfection of pan-seared fillets, we can help you choose the right cut and preparation.
Our fishmongers are always ready to share cooking tips, portion fish to your needs, and ensure you leave with a meal you’ll be proud to serve.
Visit us at 2328 W 4th Ave, Vancouver, BC, call us at +1 604-732-8608, or email hello@7seas.ca to reserve your salmon today. We can prepare your order for quick pickup, making it easier than ever to enjoy peak-season wild BC salmon at home.