I grew up outside of Seattle, and so was surprised when I moved here and found that salmon was so much more than a shrink-wrapped, packaged pink slab of fish at the grocery store.

When you eat salmon in Seattle is dependent on when the salmon is dependent on when it is in season. Locals pick salmon up at fishmongers who get the fish fresh that morning, not generally at the grocery store where it’s been sitting for a few days.

Salmon is also not necessarily always pink. Many commercial salmon distributors inject pink dye into the salmon to make it look more palatable, but whether a fresh salmon is pink or not depends on it’s variety.

Let’s dive into the fascinating world of salmon varieties found in the waters around Seattle. These iconic fish play a crucial role in the Pacific Northwest’s ecology, economy, and culture.

1. Yukon Gold Salmon:
   • If you can your hands on it, grab some! This is the most tender, flavorful salmon that I’ve ever had. And it doesn’t taste like salmon. The fat content makes the taste buttery and smooth, not a bit fishy.
2. Chinook (King) Salmon:
   • Also known as “kings,” these majestic salmon are the largest of the Pacific salmon species. They have rich, flavorful flesh and are highly prized by anglers and seafood enthusiasts.
   • Chinook salmon are known for their impressive size, with some individuals weighing over 100 pounds. They’re often caught in the Puget Sound and nearby rivers.
3. Coho (Silver) Salmon:
   • Coho salmon are silver in color, hence their nickname. They’re smaller than chinook but still offer delicious meat.
   • Anglers target coho salmon during their fall runs, and they’re a popular catch for recreational fishing.
4. Pink Salmon:
   • Pink salmon, also called “humpies,” are the smallest of the Pacific salmon. They have a delicate flavor and light pink flesh.
   • Pinks return to their natal streams in odd-numbered years, creating vibrant runs in local rivers.
5. Sockeye Salmon:
   • Sockeye salmon are known for their deep red flesh and robust flavor. They’re often associated with the iconic Copper River salmon.
   • These fish are prized for their oil content and are excellent for grilling or smoking.
6. Chum Salmon:
   • Chum salmon, sometimes called “dog salmon,” have pale pink flesh and are less commonly caught for sport.
   • They play a vital role in the ecosystem as a food source for wildlife and contribute to nutrient cycling in rivers.

Remember, each salmon species has its unique characteristics, migration patterns, and culinary qualities. Whether you’re fishing, enjoying a seafood feast, or simply appreciating the natural beauty of Seattle, these salmon varieties are an integral part of the region! 

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Now where can you find these amazingly fresh fish?

• The Fishermen’s Terminal: Let’s kick off this culinary adventure in a place that’s as Seattle as it gets — the Fishermen’s Terminal. Since 1913, this bustling center for commercial fishermen has been a gateway for local fishing vessels. Imagine a cool, salty breeze, the sounds of seagulls, and the sight of gleaming silver fish on ice. Their fresh market is where the magic really happens. Other fish markets generally get their fish from the Terminal. If you want it fresh off the boat, you’ve found it!
• Pike Place Fish Market: Our recommendation for the best fresh salmon would be the Pike Place Fish Market. That’s the location where you see the famous fish thrown on TV. 
  • City Fish is one of the oldest fish-selling vendors in the market, and will ship any fish that they have in stock to anywhere in the United States overnight. Purchases over $100 are shipped for free. Jack’s Fish Spot is also an amazing vendor. We’ve been going there for 20 years. They also ship fish overnight, making sure that the goods are wrapped up to stay fresh for 48 hours. While you’re at Jack’s grab a quick snack of their alderwood candy smoked salmon. It’s addictive.

In Seattle, salmon isn’t just a dish; it’s a celebration of the Pacific Northwest’s natural bounty. So grab your virtual map, tighten your belt, and get ready for a delicious ride through the Emerald City!  If this recipe inspires you to actually travel to Seattle, here is a 3 day itinerary that will take you through downtown Seattle to enjoy the freshest salmon:)

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Cedar Plank Salmon

• Prep time: 5 minutes for the dish itself, a passive 2 hours to all day for the cedar planks to soak
• Cook time: 15-20 minutes
• Total active time: 25 minutes
• Yield: 4 servings

Description

A delicious and nutritious, healthy main that comes together in a pinch.

Ingredients

• 2-3 Cedar Planks (depending on the size of the salmon fillets)
• 4 Salmon Fillets (about 4-6 oz each)
• Salt and freshly ground pepper 
• ⅓ cup Dijon Mustard
• ½ cup Light Brown Sugar
• 1 Lemon (thinly sliced)

Instructions

Ideally start to soak your cedar planks in water when you wake up in the morning. But at the very least start the soak 2 hours ahead of time.

Preheat the grill to med-high heat.

While the grill is heating, mix the mustard and sugar together in a small bowl. Mix until smooth.

Place the salmon on the cedar plank skin side down. Season with the salt and pepper and then spread about a teaspoon of the mustard/sugar mixture on top of each fillet. Arrange the lemon slices on top.

When the grill is ready, either place the cedar planks on the raised rack of your grill if you have one. If not, turn a burner off and place the cedar plank on that unlit side. Essentially, you want to make sure that the cedar plank doesn’t catch fire. This is particularly important if you have soaked the planks for a lesser amount of time.

Close the lid and cook the salmon until cooked. We like ours medium rare or cooked to 125°, but here is a link to recommendations on how to cook the perfect salmon from Food & Wine.

Notes

Be careful not to overcook the salmon. Many people do, and it tastes okay, but if you want a true Seattle feel to the dish then you’ll want to make sure that the fish is cooked to medium rare. Also remember that the fish will continue to cook after you take it off of the grill.

Also, leave a comment and let me know what you enjoyed (or not!). Would love to learn from your experience.

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