5 salmon recipes from Seattle chefs

5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish|story by Elaine Johnson

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Japanese salt grilled salmon
Photo by Leigh Beisch; styling by Dan Becker

Salmon Shioyaki

Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.

Recipe: Salmon Shioyaki

 


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