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SEATTLE — Alki Beach — 206-937-1600
DES MOINES — Redondo Beach — 253-946-0636
PORTLAND — Columbia River — 503-288-4444

Please know that our fabulous waterfront views are visible from virtually every seat in our restaurants, not just window seats. While we wish we could give everyone a window seat, they are first-come first-served! Holidays reservations must be made by telephone — we do not accept online reservations for Valentine's Day, Easter, Mother's & Father's Day, Thanksgiving or New Year's. Please call for parties of 11 or more.

Festival Dishes (57)


Salty's Seafood Festivals were created to feature Northwest seafood at the peak of harvest. When seafood is in season, it not only tastes best, but also can be purchased at a more favorable price — we pass the savings along to you, our guests. We like to think of Salty's as "America's Great Escape"™; where you can escape and enjoy the bounty of the Northwest at its freshest and finest.

Jumbo Prawn Saltimbocca

Starts: 2-27-2014 Ends: 3-26-2014. It’s time to kick off Salty’s “Be Shellfish, Eat Me” Festival with a one-of-a-kind dish: Colossal prawns stuffed with fresh mozzarella and sage leaves then wrapped in Italian pancetta. These big juicy dressed-up prawns are nestled over a creamy risotto highlighting locally foraged hedgehog mushrooms with a spritz of truffle oil. The dish is finished with olive oil-cured tomatoes for a hit of acidity and perfectly paired with Franciscan Chardonnay from Napa Valley.

Garlic Herb-Marinated White Gulf Prawns

Starts: 3-13-2014 Ends: 3-19-2014. The South comes to the Northwest with this great dish. Jumbo white gulf prawns are marinated in herbs with lemon zest and grilled. These delicious prawns are set on white grits studded with sunchokes and smoked cheddar. Finishing with red eye gravy gives it even more of a Southern flare. Our sommelier has paired this dish with the oaky Napa Valley Franciscan Chardonnay...

Chateau Ste. Michelle-Poached Brazilian Lobster Tail Salad

Starts: 3-20-2014 Ends: 3-26-2014. Celebrate the arrival of spring with this salad! Our gently poached lobster tail is chilled and thinly sliced to start the salad. We add sweet honey tangerines, nutty Oregon hazelnuts and peppery watercress tossed with juniper vinaigrette. A great balanced dish deserves a wonderful partner and our Sommelier Tim O’Brien highly recommends that you pair this with Dr. L. Loosen Riesling….

Achiote-Rubbed Spiny Lobster Tail

Starts: 3-27-2014 Ends: 4-30-2014. For the last month of our "Be Shellfish Eat Me" Festival we celebrate the beautiful lobster tail. This sweet and delicious lobster tail is basted in a tart and spicy rub and then served over black bean puree and finished with a charred spring onion pico de gallo. This is paired perfectly with the first white blend to be produced in California, Caymus Conundrum...

Maine Lobster Tail Lettuce Wraps

Starts: 4-03-2014 Ends: 4-09-2014. No more P.F. Chang's for you! These lettuce wraps highlight the sweet and meaty texture of a Maine lobster all wrapped up in soft butter lettuce, finished with radish and sesame dressing and presented to you so you can build your own lettuce wraps right at the table. To complement the rich lobster, you want to pair it with Seven Hills Riesling...
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Seattle and Portland Best Waterfront Seafood Restaurants