Best of the West: The Big Dish

The Big Dish
First Place Ribbon
LUMMI ISLAND, WA
Willows Inn
Willows Inn Locally-Caught Salmon
Fresh-caught salmon spends ten hours in the smokehouse before diners savor the simply prepared dish.
SEQUIM, WA
Dockside Grill
Cedar Plank Salmon
Dungeness crabmeat and triple-citrus Riesling butter elevate this longtime favorite.
16%
SAN FRANCISCO, CA
Farallon
Cast-Iron Prepared Salmon
At the upscale seafood restaurant known for its masterful preparation of all manner of fish, the salmon is a perennial hit.
16%
PORTLAND, OR
Riffle NW
Salmon & "Meatballs"
Crispy pan-roasted Chinook salmon is paired with chorizo crepinettes in this heavenly springtime dish.
11%
SAN FRANCISCO, CA
Gary Danko
Horseradish-Crusted Salmon
A+ technique, classing flavor pairings, and an old family recipe commingle in this menu favorite.
9%
LOS ANGELES, CA
Nobu
King Salmon with Artichoke
On a menu filled with salmon, it’s this inventive sashimi dish that stands out.
8%
SEATTLE, WA
Canlis
Spring Chinook King Salmon
The iconic restaurant makes salmon sing with peas, mint, black garlic, and carrot.
7%
SEATTLE, WA
Tilth
Sockeye Salmon
Local sockeye topped with Yakima asparagus, morels, and cannellini beans is a spring favorite.
7%
LOS ANGELES, CA
Providence
Wild Quinault River King Salmon
Applewood bacon lends the dish a lovely flavor reminiscent of smoked salmon—with the added bonus of bacon.
4%
VANCOUVER, B.C.
Raincity Grill
Grilled Sockeye Salmon
Using sockeye straight from B.C.’s famous Fraser River run, a beautiful reinterpretation of cedar-planked salmon.
3%