5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish
This mouth-watering recipe comes from Christine Keff, chef at Seattle's Flying Fish. She wraps salmon in pancetta for a smoky
flavor, then accents its richness with top-quality olive oil and vinegar.
You’ll need 8 (10-in.) skewers; soak wooden ones in water 4 hours to prevent burning.
Recipe: Pancetta Salmon Kebabs with Parsley Vinaigrette
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
Indulge! Chef Kevin Davis of Steelhead Diner and Blueacre Seafood cooks fat-rich king with cream and splurge-worthy vegetables.
Recipe: Grilled King Salmon with Asparagus, Morels, and Leeks
Chef Maria Hines of Tilth suggests pairing hot with cool. Top fish just off the grill with a refreshing salad.
Recipe: Grilled Salmon with Cucumber 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
5 species to enjoy (we all love king, but it’s only 1 percent of the catch):
Amy Grondin, a Northwest sustainable fisheries consultant, shares ideas to help salmon thrive: