You cannot celebrate, Wild BC Salmon and it’s peak season without a visit to Vancouver’s only indigenous restaurant: Salmon n’ Bannock (It is in the name after all).
I have long heard of them, and have tried a few of their out posts and pop-ups, but admittedly have never dined in at the actual restaurant. And today there was no better reason to do just that than with the promise of salmon.
Between August 1st and 15th, 2025 the BC Salmon Marketing Council has partnered up with some of the province’s top restaurants and retailers to bring fresh and wild BC salmon to plates and mouths everywhere. With five different participating restaurants in Vancouver and Langley, I have made my way through all the four in Vancouver, with Salmon n’ Bannock as my last stop of the tour.
The campaign is meant to highlight wild BC salmon, inviting you to choose it when dining out or during your next grocery shopping excursion.
As taken from the press release. “Throughout the salmon’s lifecycle, they migrate through the pristine waters of the west coast, gaining nourishment and nutrients and resulting in a sustainable, highly flavourful and premium quality product. The fish’s migration patterns have over time created five distinct salmon species; the chinook, coho, keta, pink and perhaps the most well known, sockeye, each with its own defining characteristics.”
“While many of us may not pay any attention to the species past seeing it listed on a menu, the health of BC’s wild salmon is vital for several reasons. Salmon plays a key role in nutrient cycling in both aquatic and terrestrial ecosystems, while the commercial and recreational fishing industries depend heavily on healthy populations to support fishing families everywhere. Alongside its ecological and economic impact, salmon holds huge cultural significance in the traditions and lifestyles of BC’s indigenous communities.”
During our visit we were able to meet the owner of Salmon n’ Bannock, Inez. She took the time to recall the restaurant’s origin story and their future within YVR airport. We were then able to read her story in the two books she published. Both of which speaks to her real account of the sixties scoop and the need for reconciliation in Canada.
All the staff at Salmon n’ Bannock are indigenous and they start every service with every guest acknowledging the land. Although they are all indigenous, the restaurant is not on their ancestral lands, so they acknowledge it. Inez further spoke to “Reconcili-action”, the need for action and to change behaviours in a way to move into the future. She prides herself on the fact that they say it and they believe it, taking each guest on personal journey through the restaurant.
The menu is interesting with plenty of ingredients that are not on most menus or common to your local grocery store. I was excited to have a lot of firsts including soapberry, in this seasonal spritz available in an alcoholic and non-alcoholic version: Sunset and sunrise.
Soapberries are given their name due to the soapy consistency of the crushed berries, which have been used to make soap. The berries are bitter in flavour due to the presence of a chemical compound called saponins, which also has potential health benefits. They can help to reduce cholesterol, reduce the likelihood of certain cancers, are high in antioxidants, and can help to boost immunity.
The result is an astringent with a slightly bitter taste. I got mostly grapefruit with a touch of cranberry. The fruit’s bitterness, but not its fruity berry.
If looking for beer or wine, their selection is completely indigenous.
We took Inez’s suggestions and ordered all her food recommendations starting with their salmon appetizer with salmon three ways. This was a platter that included a salmon spread, salmon ceviche, and candied salmon.
The spread was chunky, reminding me of salmon meat mixed in with cream cheese. I do this at home with canned products, so found this a more refined take. Served with salmon chips and bannock slices toasted like baguette crostini for a slight crunch. The highlight was the former, so good I wish they sold them by the bag for grab and go snacking.
The salmon ceviche was small chunks of salmon and white onion in citrus. It was light, and a lovely bite with the crostini as well. Although it would have been nice with more acidity and variety in the mix for additional textures and tastes. However, this may be the traditional method that they are serving.
The candied salmon we had as is. I am typically not a fan as the ones I have tried have been too tough, dry, and/or too maple syrup forward. Here, there was a fantastic balance between sweet and salty. Each piece tender and gummy, dare I say, the best candied salmon I have had to date.
I enjoyed l the Mushrooms on Toasted Bannock appetizer, served with sage-blueberries, brie, and bison gravy. Bannock is a flatbread found in Indigenous Canadian cookery. Taken like a bread or bun, it served as a good base for above, and as a palate refresher for the below. The bannock was tougher, but the hot gravy poured table side was helpful. Its thick heat melted the bread down, adding moisture as it got absorbed. Together with the meaty button mushrooms, the serving did feel heavy, so the whole stewed, jammy berries were appreciated for their refreshing and tangy acidity.
For entrees we had their salmon feature and bison pot roast. All their mains come with seasonal vegetables and a side of their signature bannock. Out of the three ways we had it, as is with spreads was my favourite. One spread is a cross between churned butter and clotted cream, and the other is their housemade cedar jelly that smelled spiced, but is sweet like a tea based jam. I combined the two and ate the whole bun quickly to ensure it remained softer and chewier. Like this it reminded me of scones and I proceeded to imagine what an indigenous high tea set would look like.
But I digress, the BC Wild Salmon collaboration was A Sage Pesto Poached Wild BC Salmon. Poached Wild BC Sockeye Salmon with pumpkin seed sage pesto, served with daily vegetables and roasted potatoes.
Baked in a bag, you get the pleasure of unwrapping your entree with the crisp sounds of parchment ripping. The result is a filet so red at its centre and so moist that its juices pooled out upon first cut. The flavour of the pesto was mild in order to be able to appreciate the natural essence of salmon. However, outside of it there was nothing to set this apart from any other poached salmon entree; whereas if you are visiting Salmon n’ Bannock you want the full indigenous experience.
This was a similar case with the Bison Pot Roast with mashed potatoes. The sides were delicious with more seasoning than the mains, but once again there was nothing to have it distinctively and obviously related to indigenous cuisine. The bison meat was incredibly tender to slice into. Bolder aromas, but in need of salt and pepper to bring out its woodsy meaty flavour. Maybe a berry-like jus similar to the mushroom bannock above would have been nice here as a highlight.
In short this was such a lovely experience, to be immersed in indigenous culture through cuisine. We enjoyed all the salmon and bannock we had.
Salmon n’ Bannock
1128 W Broadway #7, Vancouver, BC V6H 1G5
(604) 568-8971
salmonandbannock.net
