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Kitchen Talk with Chef Jeremy McLachlan

  • Tuna U R Still No. 1 in My Book

    Tuna used to be la crème de la crème in the U.S. for decades as a meaty and flavor-packed fish. It was the No. 1 seafood consumed here in America, and canned tuna was an amazing vehicle for protein su...

  • The Last Free Thing on This Planet: Wild...

    You may consider yourself an upstanding citizen, but like the rest of us, I know that you have probably picked blackberries from somebody’s else’s land! Whether you are walking through your favorite p...

  • The Dirty Little Secret About Non-Local ...

    In a perfect world, the Pacific Northwest sun would allow me to eat local produce year-round, but unfortunately it does not. Although I vary my eating habits seasonally to take advantage of the freshe...

  • How Salmon Almost Killed Me But Then Sav...

    Salmon has been a big part of my entire life. The story begins when I started salmon fishing with my dad at the tender age of four. As a curious kid, I leaned over the edge of the boat to see what my ...

  • Holy Halibut, Batman!!!

    The Big Flounder of the Deep is finally here and at its prime. This is my favorite white lean fish. The delicate flaky meat is fantastic and good for you, too! If you don't believe me, just ask Kathy ...

WORLD CLASS SEEFOOD, Steaks, Service & Smiles!®

Salty's is truly in a class by itself. We work hard to please you with our award-winning Northwest seafood and steak cuisine and perfectly friendly service. Indeed, the diners of OpenTable, the readers of Seattle Weekly, and the Best of Western Washington vote Salty's the top seafood and waterfront view restaurants in both Seattle and Portland year after year.
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