3 Washington Salmon Shacks Overcooking The Catch & 3 Grilling It Just Right
As a lifelong Washingtonian and seafood enthusiast, I’ve chomped my way through countless salmon dishes across our beautiful state.
Nothing beats the thrill of discovering a hidden gem that treats our prized local catch with respect.
But for every spot that nails that perfect flaky-yet-moist texture, another commits the cardinal sin of the seafood world: overcooking our precious salmon.
Here’s my unfiltered guide to four places overcooking our regional treasure and four spots getting it gloriously right.
1. Ivar’s Salmon House: Heat-Blasted Traditional Fare
Nostalgia can’t save everything, folks. My grandpa took me to Ivar’s growing up, so I wanted to love their cedar-planked salmon. Unfortunately, tradition doesn’t excuse consistently overcooking Seattle’s signature fish.
Their Northwest tribal-style preparation looks impressive with flames licking the cedar planks. Yet somehow, the salmon always emerges from their dramatic cooking process bone-dry in the center. The beautiful indigenous-inspired presentation and lakeside views keep tourists coming, but locals know better.
The servers hustle about in their nautical uniforms while delivering salmon that’s spent far too long over the heat. Even their famous clam chowder can’t make up for the crime against salmon they commit daily. What a shame for an otherwise iconic Seattle institution!
2. Pike’s Landing: Where Salmon Goes To Disappoint
My office held our holiday party at Pike’s Landing last December. While their festive decorations sparkled, their salmon treatment brought tears to my eyes – and not the joyful kind!
Their “famous” blackened salmon arrived looking like it survived a forest fire. The spice rub might have been delicious if it hadn’t been carbonized beyond recognition. Beneath that charred exterior lurked fish so overcooked it had the texture of canned tuna left in a hot car.
The chef apparently believes salmon should be cooked to the temperature of molten lava. When I politely mentioned the overcooking, our server shrugged and said, “That’s how the boss likes it.” Well, the boss needs a serious intervention! Pike’s beautiful waterfront location deserves better than this salmon sacrilege.
3. Jack’s Fish Spot: Market Charm, Microwave Results
I’ve desperately wanted Jack’s Fish Spot to be good. It sits in Pike Place Market with that perfect hole-in-the-wall charm that promises authentic seafood excellence. The fish case displays gorgeous fresh salmon that makes your mouth water – until they cook it.
Something bizarre happens between selection and plate. Somehow, their beautiful raw salmon transforms into something resembling fish jerky. On my last visit, I watched in horror as my carefully chosen sockeye fillet received a merciless grilling that extracted every drop of moisture.
The market atmosphere and friendly counter service almost make up for the culinary tragedy. Almost. Their cooking method seems to follow the “when it’s done, cook it ten minutes more” philosophy. Such potential, such disappointment! The salmon candy they sell actually has more moisture than their cooked fish.
4. Ray’s Boathouse: Salmon Perfection With A View
Holy fish sticks! The first time I tasted Ray’s Boathouse salmon, I nearly fell off my chair. Their king salmon arrives with a perfectly crisp exterior that gives way to a gloriously moist, medium-rare center that practically melts on your tongue.
The chefs at Ray’s understand something fundamental: salmon deserves respect. They source the finest local catch and treat it with reverence, allowing the fish’s natural flavors to shine. The stunning waterfront location offers Shilshole Bay views that complement the culinary experience.
My favorite is their Alaskan king salmon with just enough time on the grill to create that magical contrast between exterior and interior textures. Unlike other spots that murder perfectly good fish, Ray’s celebrates salmon’s natural richness. No wonder they’ve been a Seattle institution since the 1970s!
5. The Fisherman’s Daughter: Simple Brilliance On A Plate
Stumbling upon The Fisherman’s Daughter changed my salmon standards forever. This unassuming shack near the Bellingham docks doesn’t waste time on fancy plating or pretentious descriptions. Their focus? Absolutely nailing salmon cookery.
The owner, Jenny (whose father actually was a fisherman for 40 years), personally oversees each piece of salmon that hits the grill. Her technique produces fish with a tantalizingly crisp skin that protects the succulent, perfectly translucent flesh beneath. Nothing fancy – just salt, pepper, a squeeze of lemon, and impeccable timing.
What makes this place special is Jenny’s sixth sense for doneness. “Salmon tells you when it’s ready,” she once told me while deftly flipping a gorgeous sockeye fillet. “Most folks just aren’t listening.” At $15 for a plate that includes homemade slaw, it’s the best seafood value in Washington.
6. Take Home Fish Company: Native Wisdom Meets Modern Mastery
My pilgrimage to Neah Bay’s Take Home Fish Company revealed the most authentic salmon preparation I’ve ever experienced. This tribal-owned establishment honors salmon through perfect preparation that respects both tradition and flavor.
Their signature alder-smoked salmon receives just enough heat to enhance its natural oils without drying the delicate flesh. Owner Robert, whose family has fished these waters for generations, explained their philosophy: “We don’t cook salmon – we coax it.” This gentle approach results in fish that maintains its succulent texture while developing complex smoky notes.
What makes their preparation special is patience. Unlike rushed restaurant kitchens, Take Home’s staff monitors each fillet individually, removing it at precisely the right moment. The salmon arrives with a beautiful glaze that locks in moisture. Their traditional preparation methods prove that sometimes ancient wisdom produces the most delicious results.