Don’t Miss Savio Volpe’s Limited-Time Wild Sockeye Feature

This summer brings the strongest return of Fraser River sockeye salmon since 2018. If you’ve been looking for a reason to head out for a great meal in Vancouver, this is it.

Savio Volpe has a seasonal feature, created by Chef Jeremy Hayton, that shows exactly why people love wild sockeye. He sources the salmon through Organic Ocean, grills it, and pairs it with cashew crema, sea asparagus, braised radish, bronze fennel oil, fennel pollen, and fresh herbs.

The ingredients perfectly balance the fish’s rich, distinct flavour. Instead of a heavy sauce, the kitchen uses a light cashew crema. Sea asparagus adds a crisp, salty crunch, while fennel oil and pollen round out the plate with a subtle sweetness, letting the salmon stand out.

If you want to try this, book a table at Savio Volpe soon. Because wild salmon season depends entirely on the run, this dish won’t stay on the menu for long.