5 salmon recipes from Seattle chefs

5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish

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Pickled salmon salad
Photo by Leigh Beisch; styling by Dan Becker

Seattle Pickled Salmon Salad

“King is so intense, you feel like a bear, gorging on your fish," says Lark chef John Sundstrom. "But sockeye is a bit leaner, and has a really fresh taste—I could eat a ton of it.” Try this preparation as an appetizer with just bread and radishes, as the chef does.

Recipe: Seattle Pickled Salmon Salad

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