You read it right. In honor of the 30th anniversary of the Copper River salmon extravaganza, we invite you to enjoy Copper River salmon starting today for lunch at both Salty's on Alki and at Redondo Beach — first restaurants to receive it in Seattle, we're proud to say, compliments of Pacific Seafood. We'll have Copper River salmon for you on Saturday at our Salty's in Portland on the Columbia.

Wow! All you have to do is sign up for Salty's VIP E-mail List or Like one of Salty's restaurants on Facebook — and you could win Free Brunch for a Year! There's one winner every year in May and you'll be able to enjoy Salty's adventuresome, fabulous, amazing, award-winning, show-stopping extravagant Brunch at the Salty's of your choice. That's not all, you'll also receive…

The Grand Opening of Salty's Waterfront Decks! Includes Crazy Games And Fun! Thurs., June 6, 5:30-8:30 p.m. Our "Wild Ones" Fish Grill With Widmer Hefeweizen Will Be Like Rock ‘n' Roll For Fun-Loving Fish Fans! Catch our most thrilling "Wild Ones" Salmon Festival evening ever! A complete feast with wild salmon coming fresh off the boats to Salty's. Mark a big Salty's on your calendar for Thursday, June 6, because...

You're invited to our Salty's on Alki five-course dinner with Washington's premier family-owned winery L'Ecole N° 41. Enjoy the best of L'Ecole expertly paired with wonderful Northwest seafoods and a meat-lover's choice selections.

May: Pan-Roasted Sitka Sound Alaskan Halibut With Forest Mushroom Risotto Cake, Tomato-Braised Green Beans, Truffle Aioli. Available April. 26 to May 31, 2013.

Spring is finally here in the great Pacific Northwest and that means wild salmon are ready to inundate us for the next five months. I do love fresh halibut, but as I've said before, my first love will always be salmon. That being said, my most favorite salmon of all-time leads things off in our own backyard. Columbia River spring king salmon — or springers — come to us big, fat and delicious. These kings enter the Columbia River in spring, but hold off spawning until the fall when the water temperature is cooler. Salmon do not eat once they enter fresh water, so springers must build up enough fat to survive until the fall. They have the second highest fat content behind Yukon River kings.