Even though the main course often takes center stage, the foods that we serve on the side also contribute to the spirit of a meal. Some dishes just seem to go together naturally... meatloaf with mashed potatoes or liver with onions. Here, Salty’s chefs would like to share a collection of dishes that have been designed to complement your entree selection. Regardless of how you pair them, they will play brilliant supporting roles.

Recipes - Sauces

  • Apple Glaze

    Salty's original, delicious apple glaze.

  • Beurre Rouge (red wine beurre blanc)

    A beautiful dark purple, beurre rouge is the red-wine version of a beurre blanc (however we double the amount of wine to redu

  • Chef's Favorite Tartar Sauce

    This week I want to share with you my favorite tarter sauces to make for razor clams. These sauces will blow your mind with t

  • Chili Coulis

    This coulis is made with piquillo peppers, chili powder, cayenne pepper, sherry vinegar, garlic, tomato paste and honey emuls

  • Cocktail Sauce

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

  • Cognac Butter

    This compound butter is made with live alcohol. We start by sautéing shallots and garlic in oil and then deglaze with cognac

  • Cranberry Sauce

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

  • Cranberry Sunomono

    Sunomono is a classic condiment in Japan. This sauce is great for topping kumamoto oysters to balance the luscious flavor and

  • Cranberry Vinegar

    Here I want to give you my solution for all the cranberries that are left over from your Thanksgiving cooking. Cranberries ar

  • Cucumber Vinegar

    This is made with 1/2 white wine and 1/2 rice wine vinegar that is infused with cucumber seeds, mustard seed and chili flake.

  • Diane Sauce

    A perfect pairing — Dungeness crab is wonderful with a classic Diane sauce featuring locally harvested forest mushrooms and

  • Fava Butter

    I have never met a chef who doesn’t love fava beans. Cooks hate them because you have to husk the beans and peal off the ou

  • Green Goddess Aioli

    Green goddess aioli is a dressing that is vibrant green and packed with an herbaceous punch. We start the aioli with pasteuri

  • Juniper Vinaigrette

    This is simple lemon vinaigrette spiked with the aromatic juniper berry. The vinaigrette is made with lemon juice, honey, can

  • Lemon Thyme Shallot Mignonette

    The number one way I like my oysters is with a pinch of sea salt, a squeeze of lemon and a splash of Tabasco. My second favor

  • Lemon Vinaigrette

    This is simple vinaigrette with fresh-squeezed lemon juice, honey, canola oil and salt. Simply delicious.

  • Peach Glaze

    Our glaze is a reduction of ginger, chili flakes, orange juice, lemon juice, peaches, rice wine vinegar, aji mirin (sweet ric

  • Piquillo Pepper Aioli

    This aioli has a sweet peppery flavor with a nice smoky taste. The aioli is started with piquillo peppers, garlic, smoked pap

  • Prime Rib Rub

    Soaked in Lea and Perrins® Worcestershire sauce, prime rib is rubbed with a mixture of spices for a nice crust. We suggest y

  • Satsuma Lemongrass Ice

    This is a granita-style ice made by cooking Satsuma orange juice with lemongrass, ginger, star anise, rice wine vinegar, salt

  • Sauce Provencal

    Sauce Provençal is a light summer pasta sauce that is easy to make and goes great with many dishes.

  • Spicy Mayo

    Our aioli is made with egg yolk, garlic, ginger, sesame oil, canola oil, soy sauce and Sriracha (hot chili sauce). If you hav

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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.