The West's best seafood

Our guide to healthy, sustainable choices from the West's amazing bounty

16 ways with wild salmon

Special enough for company, quick enough for weeknights

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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