Local chef at Vancouver International Boat Show spices up her seafood

Tammy Wood is an avid hunter and fisher. The Agassiz mother of six has competed on MasterChef Canada and has her own cooking show. She's bringing her seafood recipes to the 2018 Vancouver International Boat Show.

Tammy Wood offers a simple way to prepare salmon

Tammy Wood showcases three recipes she's taking to the Vancouver Boat Show 4:21

Chef Tammy Wood will be bringing her own flavour to the Vancouver International Boat Show this weekend. She's an avid hunter and fisher and has a published cookbook, Around the Woods in Thirty Plates.

Wood has prepared a number of delicious Indian-inspired seafood recipes to share with boat show visitors. She brought them in for Gloria Macarenko of Our Vancouver to try.

A simple homemade sauce lifts this salmon dish. (Tammy Wood)

Teriyaki Salmon by Tammy Wood


  • 1 or 2 salmon fillets, skin on
  • Kosher salt
  • Pepper
  • ¼ cup finely chopped scallions
  • 1 teaspoon toasted sesame seeds
  • Olive oil


  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup brown sugar
  • ¼ cup honey
  • 3 tablespoons rice wine
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons crushed ginger


  • 2 tablespoons corn starch
  • ½ cup water


Place all sauce ingredients together in a pot on medium heat, stirring constantly until melted and well blended.

Add the water to cornstarch in small bowl and stir well with a fork until cornstarch is completely dissolved. Slowly add to the simmering sauce until your preferred thickness is achieved. Take pot off the heat and cover with a lid.

Place your salmon fillet on a mat and lightly sprinkle with kosher salt and pepper.

Heat up a skillet to medium high with olive oil. As the oil starts to separate and get hot, place the salmon, skin down on the pan. We want to develop a nice, crispy skin. It will only take a couple of minutes, so don't walk away!

Use a spatula or a set of tongs to flip the fillet over and cook the top side for one to two minutes. Gently reverse the salmon fillet back to the original skin-down position.

Add a small amount of water, maybe a tablespoon, and cover with a lid to finish off the fillet with a bit of steam, for one to minutes.

Take the lid off, and allow the water to completely evaporate. Place on a decorative plate and coat with teriyaki sauce until it pools over the edges slightly.

Add sliced scallions over the fillet and sprinkle with toasted sesame seeds. Serve with a bowl of jasmine rice.

Our Vancouver