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Of course, nothing beats dining at any Salty’s Seafood Grill to experience the real thing, but when that isn’t possible, it’s always nice to have a great recipe in your hip pocket. Unlike many chefs who hoard their recipes, the chefs at Salty's Restaurants would like to share some of their favorite recipes with you. We have compiled a selection of delightful dishes and beverages that have become favorites of our customers. Our chefs have adapted these delights for you to easily prepare them for your family and friends.

Here are favorite recipes featuring Northwest American cuisine. We hope you enjoy them! Just click on any recipe below for a printer friendly version of the recipe. Bon appetite!

Please note: These recipes are not all available on our current menus.
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Discover our most appreciated recipes!

Absolut Mandarin Martini

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

King Eider is a premium California vermouth made by Buckhorn Vineyards using sauvignon blanc and a blend of aromatic herbs and spices such as chamomile flower, star anise, bitter orange rind, sweet cinnamon and afgan rose buds.

by Tim OBrien

Ingredients
1 cup(s) ice, 2 floz Absolut Mandrin vodka, 0.5 floz King Eider dry vermouth, 1 lemon twist,

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Bubbles and Squeek aka Citrus Squared

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

This is all about clean crisp flavors. I almost called it Citrus Squared because it features lemon and grapefruit but whatever you call it it’s built to pucker you up and quench your thirst. It’s designed to beat the heat. If you can’t make it into Salty’s, try this at home!

by Tim OBrien

Ingredients
1.25 floz Finlandia Grapefruit Vodka, 0.75 floz Limoncello, 3 floz soda water, 1 cup(s) ice,

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Cool as a Cucumber Martini

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

A cool cucumber flavored Martini, perfect for hot days.

by Tim OBrien

Ingredients
0.25 floz Vodka (we suggest Moon Mountain, a new copper-pot distilled organic vodka with very clean, smooth flavor), 0.75 floz Midori, 0.5 floz Triple Sec, 0.5 floz simple syrup, 1 slice fresh cucumber, for garnish,

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Cucumber Mint Martini

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

A cool cucumber and mint flavored Martini, perfect for the summer heat.

by Tim OBrien

Ingredients
0.25 floz lemon rum, 0.25 floz triple sec, 0.5 floz sweet,

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Italian Caramel Apple

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

A hint of caramel, apple and cinnamon mixed into a hot cranberry cocktail. Perfectly sweet for fall evenings on the Salty's deck or anytime of the year.

by Tim OBrien

Ingredients
0.25 floz Tuaca, 8 floz hot water, 0.5 floz caramel flavoring (we like DaVinci), 1 tablespoon(s) spiced cider mix (we like Alpine), 2 floz cranberry cocktail (we like Ocean Spray), 1 cinnamon stick,

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Gin-A-Per Cocktail

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

This year, 2009, Bombay Sapphire partnered with GQ Magazine for the third annual "Inspired Bartender Search." Bombay Sapphire's team of Master Mixologists embarked on an exciting trip across America to discover what the country's most skilled bartenders are concocting with their favorite gin. The search for these creative cocktails exposed the latest mixology trends, the hottest ingredients, and the most inventive tricks of the trade within the mixology industry. Bartender Todd Murchison from Salty's on the Columbia was awarded fifth place honor for his Gin-A-Per Cocktail. With a total of 762 mobile votes, Todd came in fifth place out of all participants from 40 markets throughout the country. The recipe for Murchison's acclaimed Gin-A-Per Cocktail is below:

by

Ingredients
1.5 floz Bombay Sapphire, 0.5 floz Triple Sec, 3 floz Sweet and Sour, 3 slices lime, 2 slices cucumber,

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Mango Sunrise

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Here's a blend of tropical flavors of summer to create a silky smooth sleigh ride for your tongue — it goes down cool and easy.

by Tim OBrien

Ingredients
0.5 ounce(s) Tequila, 2 ounce(s) orange juice, 2 ounce(s) Mango pur, 0.5 ounce(s) Grenadine, 1 cup(s) ice,

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Salty's Mojito

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Moooooojito! Mojitos are great. The mojito is one of the most famous rum-based highballs. There are several versions of the mojito, but the Salty's is the truly the best (of course), especially when enjoyed from our world-class decks!

by Tim OBrien

Ingredients
1.5 ounce(s) Malibu Passion fruit rum, 4 mint leaves, 2 lime wedges, juiced, 4 ounce(s) soda water, 1 ounce(s) 7-Up,

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Orange Thyme Scone

  • Category: Pastry and Bread
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 20m

This is a cream scone (not butter) made by Alki Pastry Chef Jane Gibson — the extra fat in the heavy cream takes place of the butter. This produces a light fluffy scone.

by Pastry Chef Jane Gibson

Ingredients
2 cup(s) flour, 1 tablespoon(s) baking powder, 0.5 teaspoon(s) salt, 2 teaspoon(s) dried Thyme, 0.25 cup(s) heavy cream, 2 tablespoon(s) orange zest, 2 tablespoon(s) orange juice concentrate,

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Pheromone-Tini

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Salty’s at Redondo Master Mixologist Jason Bosshart concocted this delectable cocktail for you to toast your loved one in February for Valentine’s Day. The Pheromone-Tini features Chambord Raspberry Vodka and Absolut Mandarin Vodka married with orange and lime juices and triple sec — a combination that’s sure to set sparks flying and, indeed, we’re not sure you should try this at home but here's the recipe for the brave:

by Jason Bosshart

Ingredients
0.5 ounce(s) Absolut Mandarin Vodka, 1 ounce(s) Chambord Raspberry Vodka, 1 ounce(s) Triple Sec, 1 ounce(s) Sierra Mist Sweet, 1 ounce(s) Orange (muddle), 1 each Lime (muddle), 1 drop(s) Berry, Grenadine and Sugar Rim,

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Salty's Sunday Brunch Mary

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Salty's Sunday Brunch Mary is a top seller at Salty's award-winning Sunday Brunch. The readers of both Seattle Magazine (1999) and the Seattle Weekly (1998 and 1999) named Salty's on Alki as the top prizewinner of the year for Sunday Brunch in the metro area. It's a not-to-be-missed Seattle extravaganza.

by Tim OBrien

Ingredients
1 cup(s) cubed ice, 1.25 ounce(s) Absolut Pepper Vodka, 1 pinch(es) celery salt for rim of glass, 1 pickled bean, 1 lemon wedge or wheel, 2 ounce(s) Dimitri Classic Bloody Mary Seasoning, 32 ounce(s) tomato juice, 1 juice from lemon, 1 juice from lime,

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Sunny Fusion

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Guests dining at Salty's in the summertime receive a pair of sunglasses when they order this drink. Take it from the readers of Seattle Magazine: Salty's is one of the best restaurants in the Pacific Northwest for seaside deck lounging ­ Salty's on Alki Beach ranked among the top three winners for Best View and Best Outside Seating categories in 1999.

by Tim OBrien

Ingredients
1 cup(s) cubed ice, 1 floz Absolut Citron Vodka, 1 floz Absolut Kurant Vodka, 6 floz Lemonade, 2 floz Cranberry juice, 1 lemon wedge, 1 straw,

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Sapphire Pear Cocktail

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Bombay Sapphire & GQ “Inspired Bartender Search” 4th Place Winner in Portland. By Todd Murchison, Salty's on the Columbia (Portland) Bartender

by

Ingredients
2 floz Bombay Sapphire, 0.67 Basil leaves, muddled with lime, 2 limes, muddled, 0.5 floz basil and pear simple syrup (recipe follows), 3 floz Sweet and Sour, 1 floz of club soda, 2 floz basil and pear puree (recipe follows), 1 pinch(es) basil, chiffonade, 0.8 Asian / Taylor Gold Pears, 3 cup(s) water, 1 large bunch of basil leaves,

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Strawberry Lemon Drop

  • Category: Cocktails
  • Difficulty: 
  • Cost: 
  • Ready in: 5m

Salty's Strawberry Lemon Drop consists of Strasberi Stoli blended with delicious seasonal strawberries and Triple Sec — always a Salty's favorite.

by Tim OBrien

Ingredients
1.5 ounce(s) Strasberi Stoli, 2 ounce(s) lemonade blended with fresh strawberries, 0.5 ounce(s) Triple Sec,

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Too Beautiful To Drink Martini

Like the name says, this very special Salty's martini may just be too beautiful to drink. Enjoy!

by Tim OBrien

Ingredients
1 floz Ketel One Oranje Vodka, 0.5 floz Pacific Rim Framboise, 1 floz Cranberry Juice, 1 garnish with a twist of orange,

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Halibut Ceviche

  • Category: Appetizers
  • Difficulty: 
  • Cost: 
  • Ready in: 30m
  • Waiting time: 9h

A popular seafood dish from the costal regions of the Americas, expecially Central and South — and a personal favorite here at Salty's at Redondo Beach.

by Chef

Ingredients
2 tablespoon(s) olive oil, 2 juice of limes, 1 juice of lemon, 0.5 teaspoon(s) teaspoon salt, 1 pound(s) fresh halibut, cut into 1/2, 1 cup(s) red onion, diced, 1 bunch green onion, diced, 0.5 yellow pepper, seeded and diced, 1 red pepper, seeded and diced, 2 cup(s) Roma tomatoes, seeded and diced, 1 avocado, peeled and diced, 0.5 teaspoon(s) crushed red pepper, 1 teaspoon(s) fresh oregano, chopped, 1 teaspoon(s) kosher sal, 6 tablespoon(s) cocktail sauce, 6 tablespoon(s) ketchup, 0.5 bunch cilantro, chopped (garnish),

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Halibut Romano-Asiago Cakes with Chive Vinaigrette and Buerre Blanc

  • Category: Appetizers
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15m

A delicious appetizer that will surely impress your guest — like it does at our Salty's on the Columbia location.

by Chef

Ingredients
1 tablespoon(s) canola oil, 0.5 cup(s) onion, diced, 0.5 cup(s) celery, diced, 0.25 cup(s) green pepper, diced, 1 clove garlic, minced, 1 pound(s) halibut, 1/2 dice, 0.33 cup(s) mayonnaise, 1 tablespoon(s) Worcestershire, 0.5 bunch fresh parsley, chopped, 1 cup(s) panko, 0.5 cup(s) Romano cheese, grated, 0.25 cup(s) Asiago cheese, grated, 4 tablespoon(s) champagne vinegar, 0.25 cup(s) fresh chives, chopped, 1 teaspoon(s) teaspoon mustard, 0.5 teaspoon(s) garlic, minced, 1 teaspoon(s) shallots, minced, 1 teaspoon(s) sugar, 11 teaspoon(s) salt, 0.5 teaspoon(s) black pepper, 1 cup(s) olive oil,

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Kumamoto Oysters with Champagne Mignonette and Caviar

  • Category: Appetizers
  • Difficulty: 
  • Cost: 
  • Ready in: 15m

A taste of elegance — the perfect aphrodisiac appetizer.

by Chef

Ingredients
4 fresh Kumamoto (or other small oyster) in the shell, 0.5 cup(s) champagne mignonette, 1 cup(s) caviar (recommend Paddlefish), 2 tablespoon(s) champagne vinegar, 1 tablespoon(s) shallot, minced, 0.5 teaspoon(s) fresh Thyme, chopped, 1 pinch(es) sugar, 1 dash(es) salt, 0.25 cup(s) champagne,

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Crab Cakes

  • Category: Appetizers
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 10m

Everybody's favorite Salty's appetizer! Our world famous crab cakes are not just delicious, but easy to make.

by Chef

Ingredients
20 ounce(s) Dungeness Crab meat, fresh, 2 tablespoon(s) White onion, minced, 2 tablespoon(s) celery, minced, 1 tablespoon(s) red bell pepper, minced, 1 tablespoon(s) green bell pepper, minced, 1 cup(s) Best Foods mayonnaise, 1 tablespoon(s) fresh parsley, minced, 0.25 teaspoon(s) Salty's Seasoning, 1 teaspoon(s) fresh breadcrumbs, 0.5 ounce(s) cooking oil, 3 Fuji apples, 1 cup(s) cider vinegar, 1 tablespoon(s) kosher salt, 1 tablespoon(s) black pepper, 0.5 cup(s) mayonnaise, 1 tablespoon(s) curry powder, 2 tablespoon(s) milk,

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Crab Cakes with Beet Vinaigrette

  • Category: Appetizers
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 10m

Everybody's favorite Salty's appetizer with a special beet vinaigrette! Our world famous crab cakes are not just delicious, but easy to make.

by Chef

Ingredients
20 ounce(s) Dungeness crab meat, fresh, 2 tablespoon(s) white onion, minced, 2 tablespoon(s) celery, minced, 1 tablespoon(s) red bell pepper, minced, 1 tablespoon(s) green bell pepper, minced, 1 cup(s) Best Foods mayonnaise, 1 tablespoon(s) fresh parsley, minced, 1.75 teaspoon(s) Old Bay seasoning, 1 cup(s) fresh breadcrumbs, 1.5 ounce(s) cooking oil, 2 cup(s) Nappa cabbage, shredded, 2 floz Siracha, 1 handful(s) green onions, sliced, 4 ounce(s) roasted red beets, 3 floz apple cider vinegar, 8 floz canola oil, 1 pinch(es) salt and pepper,

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Cheddar Chive Scone

  • Category: Pastry and Bread
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 20h

This is a cream scone (not butter) and the extra fat in the heavy cream takes place of the butter and thus produces a light fluffy scone — as prepared by Salty's on Alki Pastry Chef Jane Gibson.

by Pastry Chef Jane Gibson

Ingredients
2 cup(s) flour, 1 tablespoon(s) baking powder, 1 teaspoon(s) salt, 1 teaspoon(s) onion powder, 0.5 teaspoon(s) garlic powder, 2 teaspoon(s) dried chives, 4 ounce(s) cheddar cheese, grated, 0.25 cup(s) heavy cream, 4 ounce(s) cream cheese, 1 pinch(es) salt and pepper for the top,

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Cornmeal Scone

This is a cream scone (not butter) and the extra fat in the heavy cream takes place of the butter. This produces a light fluffy scone.

by Pastry Chef Jane Gibson

Ingredients
1.25 cup(s) flour, 0.75 cup(s) cornmeal (fine), 1 teaspoon(s) salt, 1 cup(s) sugar, 1 tablespoon(s) baking powder, 1.5 tablespoon(s) freeze dried chives, 6 ounce(s) cheddar cheese, grated, 0.25 teaspoon(s) celery salt, 0.5 teaspoon(s) onion powder, 0.5 teaspoon(s) garlic powder, 1.25 cup(s) heavy cream,

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Herb-Cheddar Scone

This is a cream scone (not butter) and the extra fat in the heavy cream takes place of the butter. This produces a light fluffy scone — as made by our Alki Pastry Chef Jane Gibson.

by Pastry Chef Jane Gibson

Ingredients
2 cup(s) flour, 0.25 teaspoon(s) salt, 0.5 cup(s) sugar, 1 tablespoon(s) baking powder, 1.5 tablespoon(s) mixed herb seasoning, 6 ounce(s) cheddar cheese, grated, 1.25 cup(s) heavy cream,

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Lavosh (Cracker Bread)

  • Category: Pastry and Bread
  • Difficulty: 
  • Cost: 
  • Ready in: 2h
  • Cooking time: 15m

Salty's famous Lavosh, which is a big Turkish style cracker — served at Salty's on Alki as prepared by pastry Chef Jane Gibson.

To see a video of Pastry Chef Jane Gibson preparing Lavosh: watch on YouTube.

by Pastry Chef Jane Gibson

Ingredients
4 cup(s) all-purpose flour, 1 tablespoon(s) kosher salt, 1.5 cup(s) warm water, 1 package dry yeast, 0.25 cup(s) whole milk, 0.25 cup(s) Seasame and Poppy seeds,

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Pineapple Salsa

Corporate Chef Jeremy McLachlin has this created this fruit and vegetable salsa for a festive twist! Serve over chicken, fish, or pork, or as a side dish

by Corp. Chef Jeremy McLachlan

Ingredients
2 pineapple (grilled and cubed), 2 floz lime juice, 2 red onion brunoise, 2 part(s) cilantro, 2 jalapenos brunoise, 1 floz apple cider vinegar, 2 red bell peppers brunoise, 1 floz canola oil, 4 floz pineapple juice,

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Potato Gratin

  • Category: Sauces and Sides
  • Difficulty: 
  • Cost: 
  • Ready in: 30m
  • Cooking time: 45m

Corporate Chef Jeremy McLachlin creative take on an American classic features white Cheddar cheese and heavy cream for an authentic flavor

by Corp. Chef Jeremy McLachlan

Ingredients
0.5 cup(s) heavy cream, 0.5 tablespoon(s) thyme, fresh chopped, 1 tablespoon(s) garlic, minced, 1 tablespoon(s) shallot, minced, 0.5 tablespoon(s) salt, kosher, 3 pound(s) Yukon potatoes sliced 1/8th inch, 0.5 tablespoon(s) butter, 1 cup(s) Gruyere or white Cheddar cheese, shredded,

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Raspberry Vinaigrette

  • Category: Salads
  • Difficulty: 
  • Cost: 
  • Ready in: 15m

Corporate Chef Jeremy McLachlin simply and creative salad dressing made with locally sourced raspberries.

by Corp. Chef Jeremy McLachlan

Ingredients
1 pint raspberries, 0.5 cup(s) Champagne, 1 cup(s) canola oil, 0.5 teaspoon(s) olive oil, 0.5 bunch fresh mint, 1 tablespoon(s) honey,

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Butter Poached Lobster Fennel Salad

  • Category: Lobster
  • Difficulty: 
  • Cost: 
  • Ready in: 1h

A fancy salad to impress your guest, by our Corporate Chef Jeremy McLachlan.

by Corp. Chef Jeremy McLachlan

Ingredients
4 lobster tails, 1 qt. clarified butter, 2 fennel bulb, 2 tablespoon(s) kosher salt, 1 tablespoon(s) black pepper, 4 fennel bulb, 1 ounce(s) apple cider vinegar, 3 ounce(s) canola oil, 1 tablespoon(s) chopped parsley, 1 pinch(es) salt and black pepper,

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Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli

  • Category: Halibut
  • Difficulty: 
  • Cost: 
  • Ready in: 1h 30m
  • Cooking time: 10m

A home favorite of our Salty's Chefs. Broiled Halibut With Wilted Pea Vines and Piquillo Pepper Aioli is both health and delicious.

by Corp. Chef Jeremy McLachlan

Ingredients
2 6-8 ounce halibut fillets, 1 pinch(es) salt and pepper to taste, 1 cup(s) sauteed pea vines, recipe follows, 0.5 cup(s) piqullo pepper aioli, recipe follows, 0.25 cup(s) bacon, raw, chopped, 1 tablespoon(s) garlic, minced, 2 ears of corn, slice kernels off the cob, 1 pound(s) pea vines, 1 pinch(es) salt to taste, 2 egg yolks, 1 teaspoon(s) garlic, minced, 0.25 cup(s) piquillo peppers, minced, 1 teaspoon(s) salt, 0.5 cup(s) canola oil, 1 tablespoon(s) Sherry vinegar,

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Chai Smoked Tomato Gazpacho

  • Category: Soup
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15m

Chef Gabe from our Salty's at Redondo Beach (South Seattle) has really outdone himself with this delicious Gazpacho. Simple and elegant, perfect for any occasion, impress your friends with this delicious soup.

by Chef Gabriel Cabrera

Ingredients
2 pound(s) heirloom tomato, 0.25 cup(s) chai tea leaves, 4 ounce(s) Poblano pepper, 2 tablespoon(s) fresh garlic, 1 slice stale bread, 2 ounce(s) extra virgin olive oil, 2 ounce(s) sherry vinegar, 5 ounce(s) tomato juice, 4 floz ice water, 1 teaspoon(s) kosher salt, 1 teaspoon(s) black pepper,

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Crab Corn Chowder

  • Category: Soup
  • Difficulty: 
  • Cost: 

Chef Jeremy McLachlan does it again with this original take on an East Coast favorite, Crab Corn Chowder!

by Corp. Chef Jeremy McLachlan

Ingredients
0.5 cup(s) bacon, chopped, 0.25 cup(s) onion, chopped, 0.25 cup(s) celery, chopped, 1 potato, peeled and diced, 16 cup(s) crab stock, 1 cup(s) butter, 1 cup(s) flour, 1 cup(s) heavy cream, 1 pound(s) Dungeness crab meat, 1 cup(s) corn, fresh, frozen or canned, 1 Dungeness Crab, cleaned and cracked, 1 corn, fresh, canned or frozen, 1 onion, diced, 1 carrot, diced, 2 stalks celery, diced, 1 teaspoon(s) whole peppercorns, 2 bay leaves, 1 pinch(es) dried thyme, 3 tablespoon(s) tomato paste, 0.5 cup(s) white wine, 24 cup(s) water,

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Dungeness Crab Bisque with Roasted Pepper Crème Fraîche

  • Category: Soup
  • Difficulty: 
  • Cost: 
  • Ready in: 1h

This Salty's favorite with a French twist is sure to please on any table.

by Chef

Ingredients
1 tablespoon(s) butter, 1.5 pound(s) Dungeness crab, broken into small sections, 0.5 cup(s) onion, chopped, 1 cup(s) celery, chopped, 1 cup(s) carrot, chopped, 0.5 cup(s) tomato, chopped, 1 pound(s) garlic, chopped, 2 tablespoon(s) tomato paste, 0.5 cup(s) white wine, 24 ounce(s) fish stock, 1 teaspoon(s) Thyme, 1 tablespoon(s) Paprika, 0.13 teaspoon(s) Cayenne, 1 stalk Lemongrass, 2 Kaffir Lime leaves, 1 heavy cream, 1 pinch(es) salt and pepper, 1 Pablano Pepper, roasted, peeled, seeded and pur, 0.5 Yellow Pepper, roasted, peeled seeded and pur, 1 cup(s) Cr,

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Fennel Pollen Honey Salmon Salad

  • Category: Salads
  • Difficulty: 
  • Cost: 
  • Ready in: 1h

A light and tasty salmon salad, created for Salty's summer guests.

by Chef

Ingredients
2 fillets of Wild Salmon (4 to 6 ounces each), 1 pinch(es) salt and pepper, 1 teaspoon(s) canola oil, 1 teaspoon(s) fennel pollen honey, 2 cup(s) arugula, 1.5 tablespoon(s) Balsamic Vinaigrette, 6 of each raspberries, blackberries, and blueberries, 3 tablespoon(s) Ch, 0.25 cup(s) honey, 1 teaspoon(s) fennel pollen or fennel seeds, 2 tablespoon(s) 12-year-old Balsamic Vinaigrette, 0.25 teaspoon(s) garlic, minced, 1 teaspoon(s) shallot, minced, 1 teaspoon(s) fresh Thyme, minced, 0.5 teaspoon(s) teaspoon Dijon mustard, 0.33 cup(s) olive oil, 1 pinch(es) salt and pepper,

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Heirloom Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis

  • Category: Soup
  • Difficulty: 
  • Cost: 

A complex delicacy of a soup made by our master Chef's at the Portland Salty's location.

by Chef

Ingredients
1 pound(s) heirloom tomatoes, cut in half, 0.5 bunch green onion, rough chopped, 1 red bell pepper, rough chopped, 1 cucumber, rough chopped, 3 celery stalks, rough, chopped, 1 bunch cilantro, chopped, 0.5 cup(s) Balsamic Vinegar, 1 cup(s) tomato juice, 0.5 cup(s) olive oil, 1 pinch(es) salt and pepper, 1 cup(s) Dungeness crab, drained, 0.5 bunch Italian parsley, chopped, 1 bunch Thyme, chopped, 0.25 bunch Tarragon, chopped, 3 tablespoon(s) tablespoons A, 1 pinch(es) salt and pepper, 1 egg yolk, 1 clove garlic, minced, 1 tablespoon(s) lemon juice, fresh squeezed, 0.5 cup(s) canola oil, 1 pinch(es) salt and pepper, 2 avocados, 1 lemon, juiced, 3 tablespoon(s) white balsamic vinaigrette, 1 clove garlic minced, 0.25 cup(s) olive oil, 1 teaspoon(s) salt,

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Nancy’s Mac Salad

  • Category: Salads
  • Difficulty: 
  • Cost: 
  • Ready in: 1h

Simply put, Salty's very own Nancy makes the best mac salad in the world. Hand's down!

by Chef

Ingredients
2 pound(s) small shells (Barilla brand preferably), 6 eggs whole, 2.5 cup(s) mayonnaise, 0.5 cup(s) mustard classic yellow, 0.5 cup(s) green onions (chopped), 0.5 cup(s) peas (frozen or fresh), 2 pkgs tuna (drained), 8 slices American cheese yellow (chopped), 0.75 cup(s) dill pickle (chopped), 1 pinch(es) salt and pepper,

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Thai-Style Bay Shrimp and Bay Scallop Soup

  • Category: Soup
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 1h

Complex flavor and a delicous smell in this Thai-style seafood shrimp as prepared by Portland Executive Chef Dana Cross.

by Chef

Ingredients
8 cup(s) coconut cilantro emulsion, hot, 1 cup(s) bay scallops, 1 cup(s) bay shrimp, 1 cup(s) carrots, peeled and julienne on a mandolin, 2 celery sticks, sliced thin on a bias, 1 Piquillo peppers, seeded and julienne into thin strips, 2 cup(s) tablespoons canola oil, 0.25 cup(s) red onion, chopped, 0.25 cup(s) banana peppers, chopped (specialty section of your grocery), 1 tablespoon(s) garlic, chopped, 2 tablespoon(s) sherry vinegar, 0.25 tablespoon(s) Piquillo peppers (Trader Joe's), 0.25 cup(s) tomato, chopped, 0.25 cup(s) chicken stock, hot, 0.75 cup(s) heavy cream, heate, 1 teaspoon(s) ground cumin, 0.25 teaspoon(s) cayenne pepper, 0.25 teaspoon(s) sugar, 2 teaspoon(s) Kosher salt, 1 teaspoon(s) black pepper, 1 cup(s) corn starch, 0.13 cup(s) water, 6.25 cup(s) coconut milk, 0.75 cup(s) curry, 0.25 cup(s) bunch cilantro (leaves only), 0.25 cup(s) lime juice, 2 teaspoon(s) Kosher salt,

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Apple Glaze

Salty's original, delicious apple glaze.

by Chef

Ingredients
2 carrots, 1 yellow onion, 3 cloves garlic, 2 thumbs ginger root, 4 cup(s) mirin, 8 Fuji apples, 1 quart dashi, 2 cup(s) soy sauce, 2 cup(s) sugar, 2 cup(s) brown sugar,

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Balsamic Beets

A delicious beet balsamic for salads and fruits.

by Chef

Ingredients
5 pound(s) Chiogga beets, 7.5 pound(s) red beets, 2 cup(s) canola oil, 1 cup(s) olive oil, 0.75 cup(s) Balsamic Vinegar,

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Bean Casserole for Thanksgiving at Home

  • Category: Sauces and Sides
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15m

Salty’s Brunch Chef Levi Palli own Thanksgiving Bean Casserole.

by Chef Levi Palli

Ingredients
0.5 pound(s) bacon, chopped, 0.5 cup(s) sweet onion, chopped, 1.5 pound(s) green beans fresh, cut into 2-inch pieces, 1 can Campbell cream of mushroom soup, 1 cup(s) milk, 2 cup(s) shredded cheddar (Tillamook Preferred), 0.5 cup(s) Italian bread crumbs, 1 cup(s) fried onions,

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Corn Casserole for Thanksgiving at Home

Salty’s Corporate Chef Jeremy McLachlan's Corn Casserole.

by Salty's Web Master

Ingredients
1 cans creamed corn, 1 can whole corn, 1 small can condensed milk, 1 package saltine crackers,

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Oyster Stuffing

  • Category: Sauces and Sides
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 30m

Another excellent seafood recipe that is perfect for holidays or any day.

by Chef

Ingredients
0.25 cup(s) canola oil, 1 onion sweet, chopped, 4 stalks celery, chopped, 1 bulb fennel, chopped, 0.25 tablespoon(s) garlic, minced, 17 ounce(s) bag croutons, 1 tablespoon(s) fresh thyme, chopped, 2 tablespoon(s) fresh dill, chopped, 1 teaspoon(s) whole fennel seed, 2 cup(s) clam juice, 16 small oysters, chopped, 4 egg whites, 0.5 cup(s) heavy whipping cream, 1 juice of lemon, 1 pinch(es) salt,

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Cornbread Stuffing

  • Category: Sauces and Sides
  • Difficulty: 
  • Cost: 
  • Ready in: 2h
  • Cooking time: 30m

Two of Salty's best Chefs, Chef Jeremy McLachlan and Gabe Cabrera, teamed up for this delicious take on an ole' Southern Thanksgiving favorite.

by Corp. Chef Jeremy McLachlan

Ingredients
1 pound(s) breakfast sausage, ground, 1 sweet onion, chopped, 1 red pepper, chopped, 4 stalks celery, chopped, 2 pound(s) cooked cornbread cubed, 1 tablespoon(s) sage, chopped, 1 tablespoon(s) thyme, chopped, 1 pinch(es) salt and pepper, 1 cup(s) chicken broth, 2 eggs, whole, 1 cup(s) heavy cream, 1 cup(s) honey,

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Cranberry Sauce

Salty's Corporate Chef Jeremy McLachlan's take on this delicious Thanksgiving holiday classic.

by Corp. Chef Jeremy McLachlan

Ingredients
2 cup(s) orange juice, 2 tablespoon(s) ginger, minced, 2 zests of oranges, 0.25 cup(s) sugar, 1 pint cranberries, 1 can or cranberry jelly,

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Cocktail Sauce

A simple favorite for any seafood, made with Salty's own special flair.

by Salty's Web Master

Ingredients
1 cup(s) chili sauce, 1 cup(s) ketchup, 2 tablespoon(s) prepared horseradish, 1 tablespoon(s) Worcestershire sauce, 1 teaspoon(s) Tabasco sauce, 1 squeeze of 1 lemon,

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Roasted Garlic Mashed Potatoes

  • Category: Sauces and Sides
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 1h

Our own Corpate Chef Jeremy McLachlan's take on the boring old mashed potato! Not so boring anymore.

by Corp. Chef Jeremy McLachlan

Ingredients
2 pound(s) Yukon potatoes, cut into large chunks, 0.5 pound(s) turnips, peeled and cut into large chunks, 1 stick of butter, 0.5 cup(s) of heavy cream, 3 tablespoon(s) roasted garlic, 1 pinch(es) salt,

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Dutch Apple Stuffing

Salty’s Corporate Chef Jeremy McLachlan's delicious Dutch Apple stuffing is perfect for the holidays or anytime of the year.

by Corp. Chef Jeremy McLachlan

Ingredients
0.5 bacon, diced, 0.5 breakfast sausage links, cut into coins, 1 sweet onion, diced, 4 stalks celery, diced, 1 tablespoon(s) Thyme fresh, chopped, 17 ounce(s) bag croutons, 1.5 apples honey crisp, chopped, 2.5 chicken stock, 1 pinch(es) Kosher salt, 1 tablespoon(s) sage, chopped, 2 eggs, 0.5 cup(s) milk,

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Willakenzie Pinot-Poached Pears with Rogue River Bleu Cheese, Baby Arugula, Apple Cider Vinaigrette and Candied Pecans

  • Category: Salads
  • Difficulty: 
  • Cost: 
  • Ready in: 2h

Corporate Chef Jeremy McLachlin has really outdone himself with this delicious and very original salad. A little more complex, but worth the effort.

by Corp. Chef Jeremy McLachlan

Ingredients
0.5 bottle Willakenzie Pinot Gris, 0.75 cup(s) sugar, 1 bay leaf, 1 pinch(es) cinnamon, 1 pinch(es) nutmeg, 2 d’Anjou pears, 1 bottle Willakenzie Pinot Noir, 0.25 cup(s) sugar, 1 bay leaf, 1 pinch(es) cinnamon, 1 pinch(es) nutmeg, 2 d’Anjou pears, 1 cup(s) apple cider, 1 teaspoon(s) minced shallot, 1 teaspoon(s) minced ginger, 0.25 cup(s) apple cider vinegar, 1 cup(s) canola oil, 1 dash(es) salty, 0.5 pound(s) whole pecans, 2 each egg whites only, 0.75 cup(s) sugar, 2 Pinot Gris-poached pears, 2 Pinot Noir-poached pears, 8 ounce(s) arugula, 6 tablespoon(s) cider vinaigrette, 0.5 cup(s) cider vinaigrette, 0.5 cup(s) Rogue River bleu cheese, 0.5 cup(s) candied pecans,

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Roasted Chicken Noodle Soup

  • Category: Soup
  • Difficulty: 
  • Cost: 
  • Ready in: 3h
  • Cooking time: 2h

A comforting dish on a cold day or when you’re feeling under the weather, and an easy way to use up leftover roasted chicken. Corporate Chef Jeremy McLachlin has put together this simple to make comfort-food recipie

by Corp. Chef Jeremy McLachlan

Ingredients
1 chicken, roasted, meat picked, 8 cup(s) chicken stock, 1 floz canola oil, 8 ounce(s) diced carrots, 2 ounce(s) sweet onions, 12 ounce(s) diced celery, 4 ounce(s) chanterelles, 4 ounce(s) minced garlic, 8 ounce(s) fresh spinach fettuccini, 2 ounce(s) chopped parsley, 1 dash(es) salt, 1 ea bones from roasted chicken, 0.75 gallon(s) cold water, 8 ounce(s) diced onion, 4 ounce(s) diced celery, 1 bay leaf, 1 tablespoon(s) kosher salt,

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Butter-Me-Up Squash Soup

  • Category: Soup
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 45m

Coprorate Chef Jeremy McLachlan's thick, rich soup with tons of flavor is perfect for a chilly Fall. Super easy, quick, and a great way to use squash. An instant hit at the restaurant as well as the home.

by Corp. Chef Jeremy McLachlan

Ingredients
1 Onion, chopped, 4 cup(s) chicken stock, 1 butternut squash, peeled, seeded and chunked, 1 tablespoon(s) chili powder, 0.5 teaspoon(s) nutmeg, 0.25 teaspoon(s) cinnamon, 0.5 cup(s) cream, 0.25 stick (or tab) of butter, 1 dash(es) salt and pepper, 1 part(s) sour cream on top,

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Dungeness Crab Crusted Ling Cod

  • Category: Crab
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15h

Salty's Shellfish festival for 2013 leads off with this delicious delight. Dungeness Crab Crusted Ling Cod is a perfect dish to start out the new year.

by Corp. Chef Jeremy McLachlan

Ingredients
1.5 pound(s) Ling cod filet, 1 pinch(es) salt to taste, 0.75 cup(s) crab mix, 3 tablespoon(s) breadcrumbs, 0.5 cup(s) black olive tapenade, 4 ounce(s) fresh dungeness crab, 1 clove garlic, minced, 0.5 small shallot, minced, 0.5 tablespoon(s) dill, chopped, 1 tablespoon(s) parsley, chopped, 2 tablespoon(s) heavy cream, 1 egg, whole, 2 tablespoon(s) flour, 1 pinch(es) salt, 3 grinds pepper, 3.8 ounce(s) small can sliced black olives, chopped fine, 2 tablespoon(s) capers, chopped fine, 0.25 cup(s) roasted red pepper, chopped fine, 1 tablespoon(s) parsley, chopped, 0.5 tablespoon(s) red wine vinegar, 0.25 cup(s) extra virgin olive oil,

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