5 chefs from the heart of salmon country share their secrets for cooking the West's favorite fish
Photo by Leigh Beisch; styling by Dan Becker
“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