10 Washington Salmon Dishes You’ll Never Forget
Washington state and salmon go together like peanut butter and jelly – it’s a match made in culinary heaven!
Our local waters produce some of the world’s most prized salmon varieties, from buttery king to ruby-red sockeye.
I’ve spent years exploring Washington’s restaurants in search of the most unforgettable salmon dishes, and I’m thrilled to share my top picks that showcase our state’s incredible seafood heritage.
1. Market Grill’s Blackened Salmon Sandwich
Holy smokes, this sandwich changed my life! Tucked inside Pike Place Market, Market Grill serves what might be the perfect handheld meal – a blackened salmon sandwich that makes tourists and locals alike form long lines.
The magic happens when fresh-caught salmon meets their secret blackening spice blend, creating a crust that’s spicy but won’t burn your taste buds off. They nestle this perfectly grilled fillet on a pillowy ciabatta roll with tangy rosemary mayo, crisp lettuce, and juicy tomatoes.
I still remember my first bite – standing awkwardly at their counter bar, salmon juice dripping down my arm, not caring one bit because the flavor was so mind-blowing. Pro tip: grab extra napkins!
2. Taylor Shellfish’s Char-Grilled Copper River Sockeye
“You haven’t really tasted salmon until you’ve had Copper River,” my Seattle-born friend insisted before dragging me to Taylor Shellfish Oyster Bar during the precious few weeks of Copper River season. Boy, was she right!
Their char-grilled sockeye arrives with perfect crosshatch grill marks on gloriously red flesh that’s almost obscenely rich. The kitchen smartly keeps things simple – just a sprinkle of sea salt, a squeeze of lemon, and a side of seasonal vegetables that lets the star of the show shine.
What makes this dish extraordinary is Taylor’s commitment to sustainability. They can tell you exactly where your salmon was caught and by whom. The flavor is intensely buttery with a clean finish that only wild-caught salmon delivers.
3. Wild Salmon Seafood Market’s Salmon Sampler Platter
Salmon newbies, listen up! Wild Salmon Seafood Market offers the ultimate salmon education with their sampler platter featuring four different varieties side by side. It’s like a wine tasting, but for fish!
My taste buds danced between buttery king salmon, robust sockeye, delicate coho, and rare keta. Each piece is simply prepared – lightly seasoned and grilled – allowing you to appreciate the distinct characteristics of each type. The friendly fishmongers love explaining the differences and will happily tell you which fishing boat brought in your lunch.
Located at Fisherman’s Terminal where the actual fishing fleet docks, you’re literally eating salmon in the same spot where it was unloaded. Doesn’t get fresher than that!
4. Ray’s Boathouse Cedar Plank-Roasted Maple Glazed Sockeye
Perched on stilts over Puget Sound with the Olympic Mountains in the distance, Ray’s Boathouse could serve mediocre food and still pack the house. Luckily, their cedar plank salmon is as spectacular as the sunset view.
The kitchen roasts a perfect sockeye fillet atop an aromatic cedar plank, basting it with a maple glaze that caramelizes into a sweet-savory crust. The wood imparts a subtle smokiness that complements the rich salmon without overwhelming it. Each bite combines the natural oils of the fish with that irresistible maple flavor.
I celebrated my 30th birthday here, and the server brought my salmon with a candle stuck in it instead of cake! Weirdly, it was one of my favorite birthday moments ever.
5. Pike Place Fish Market’s Smoked Salmon Spread
Remember those fish-throwing guys you’ve seen on travel shows? Beyond the theatrical tosses, Pike Place Fish Market makes a smoked salmon spread that haunts my dreams. I’ve literally planned downtown errands just for an excuse to grab some.
They smoke their salmon in-house before blending it with cream cheese, capers, and dill into a heavenly pink concoction. The smokiness hits first, followed by rich creaminess, then little pops of briny caper goodness. Spread it on their crusty bread or the crackers they provide and prepare for flavor nirvana.
Best $9 you’ll spend in Seattle! I’ve attempted to recreate it at home numerous times but can’t quite nail that perfect balance. Some secrets are worth keeping, I suppose.
6. Ivar’s Salmon House Alder-Smoked Sockeye With Northwest Berry Sauce
Walking into Ivar’s feels like entering a massive Native American longhouse – all wood beams and tribal art overlooking Lake Union. Their signature dish pays homage to traditional tribal cooking methods with a modern twist.
The sockeye gets slow-smoked over smoldering alder wood chips – a technique borrowed from indigenous traditions – creating a gorgeous mahogany exterior while keeping the center moist. What elevates this dish to unforgettable status is the surprising northwest berry sauce. The slightly tart blackberry-raspberry reduction cuts through the rich smokiness perfectly.
During my last visit, an elder from a local tribe was dining nearby and nodded approvingly at my plate. That unexpected cultural connection made an already delicious meal even more meaningful.
7. Anthony’s Copper River Salmon With Dungeness Crab Butter
The Edmonds location of Anthony’s sits right on the water, where ferries glide by as you dine. Their Copper River salmon dish arrives with a scandal of richness that nearly made me gasp out loud.
The perfectly cooked salmon – crispy-skinned yet medium-rare inside – comes topped with a melting pool of Dungeness crab butter. Yes, you read that correctly: CRAB BUTTER. They fold sweet, delicate crab meat into herb-infused butter that slowly melts over the hot salmon. It’s decadence on a plate.
My server mentioned they only serve this during Copper River season (May-June), creating an annual pilgrimage for salmon lovers. I’ve marked my calendar every year since discovering this dish and suggest you do the same!
8. Elliott’s Oyster House Grilled King Salmon With Charred Scallion-Citrus Butter
Tourists flock to Elliott’s for the oysters, but locals know their king salmon is the menu’s secret weapon. Situated on Seattle’s waterfront with ferry and boat traffic providing dinner entertainment, this restaurant has perfected the art of simple salmon preparation.
The kitchen grills massive king salmon fillets until just barely done, maintaining that buttery texture that makes king salmon the “wagyu of the sea.” A generous dollop of charred scallion-citrus butter slowly melts into the fish, creating a sauce that had me unashamedly sopping up every last bit with their sourdough bread.
Last summer, I watched a seal pop up in the water right outside our window while eating this dish – a delightful reminder of where our dinner had been swimming not long before!
9. Big Fish Grill’s Copper River Fillet With Wild Rice And Blistered Asparagus
Sometimes the most unassuming places serve the most memorable meals. Big Fish Grill, tucked away in a suburban strip mall, doesn’t look special from the outside. But their Copper River salmon dish is worth the drive from anywhere in the Seattle area.
The hefty fillet arrives with skin rendered so crispy it shatters like glass when your fork touches it. Underneath lies the trademark vibrant red flesh of Copper River salmon, cooked to medium-rare perfection. The accompanying wild rice soaks up the salmon’s natural oils, while blistered asparagus provides a slightly charred contrast.
I accidentally discovered this place during a rainstorm when I ducked in for shelter. Three years later, I still dream about that accidental salmon encounter!
10. Haymaker’s Herb-Crusted Sockeye With Fingerling Potatoes And English Peas
Haymaker brings a farm-to-table approach to salmon that transformed how I think about this familiar fish. Their herb-crusted sockeye arrives looking like it’s wearing a bright green jacket of fresh herbs – dill, parsley, chives, and tarragon – creating a garden-fresh aroma that hits you before the plate even lands.
The contrast between the herb crust and the deep red flesh creates not just visual drama but flavor complexity too. Tiny fingerling potatoes and sweet English peas from local farms complete this spring-on-a-plate experience. Everything gets a light bath of brown butter sauce that ties the elements together.
“We pick these peas at 5 AM,” my server told me with pride. That commitment to freshness makes all the difference in a dish that celebrates simplicity.