Seattle Loves Salmon
With such close proximity to saltwater and freshwater; there is no denying that this is a seafood town. And one can’t talk about fish in this town without the mention of the almighty salmon. This highly-revered fish is well represented in our city’s abundant restaurants. Here are five seafood locations that truly showcase the versatility of this Seattle favorite.
Chinook’s at Salmon Bay
Fisherman’s Terminal in Magnolia is home to hundreds of commercial fishing boats and has been the base of the North Pacific Fishing Fleet for over 100 years. It is only appropriate that this site should also house the seafood restaurant, Chinook’s at Salmon Bay. This eatery boasts more salmon dishes than you can count on two hands of fingers, from tempura and fish & chips, to tacos and pasta, the choices also include the more straightforward alder-planked, baked or oven-broiled. Attached take-out fish bar, Little Chinook’s, offers a more casual dining option at a lower price point. Whichever you choose, both Chinook’s and its smaller sibling beg visitors to linger and enjoy the expansive water view overlooking the fishing boats.
Duke Moscrip literally goes out of his way to make sure that the seafood at all six of his Northwest locations is up to his high standards. Each year, Duke travels to Alaska to personally supervise the catch and processing of enough wild Copper River Salmon to feed his patrons for a year. An astonishing seven different preparations of Coho grace the menu at Duke’s, including Wild Salmon with Pesto made with homemade basil and almond pesto, Wild Stuffed Salmon with NW Coast Dungeness crab and wild Mexican pacific prawns, and a distinctive pairing of Oregon blueberries and handcrafted goat cheese atop the Blueberry and Goat Cheese Wild Salmon. Duke’s also represents its moniker well, offering to diners five variations of chowder, including a seafood chowder - a cioppino style tribute to the Northwest - containing wild Alaska salmon, wild Alaska white fish and local Washington coast manila clams.
Located in the Pan Pacific Hotel on South Lake Union, John Howie’s second Seastar Restaurant and Raw Bar location (the original is in Bellevue) features both raw and cooked seafood and focuses on local, seasonal and sustainable. Their signature Applewood Grilled Wild NW King Salmon, the Cedar Plank Roasted Wild NW King Salmon, and the Cedar Plank Roasted Alaskan King Crab all pay homage to the local natives’ traditional way of cooking seafood that benefits from the infused flavor of the wood.
Just down the block from the famous fish-throwing seafood vendors of the Pike Place Market, prolific Seattle restaurateur, Tom Douglas, is showing his salmon some “love”. The house specialty at Etta’s, The Rub with Love Salmon, is simply seasoned with his popular rub and then grilled, letting the natural taste of the wild Coho salmon shine through. Local Dungeness crab also plays a starring role at this seafood destination. Instead of a traditional Happy Hour, Etta’s offers a “Crabby Hour” each weekday in the bar highlighting the various crab specialties on the menu.
Grounded by warm wood tones and bathed in a sea of blue glass, the dining room at Blueacre is reminiscent of the underwater home to its many menu items and is themed after the beauty of nature. Owners, Kevin and Terresa Davis, have made a pledge to maintain that beauty through supporting sustainable seafood practices. To achieve this, they feature only United States seafoods on the menu. Guests can also experience Blueacre’s commitment to local sourcing by tasting the many local fish dishes offered, such as the unique Washington Troll Caught Salmon made with Washington Bing cherries and a wide variety of Pacific Northwest oysters.