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! Holiday 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. On weekends we serve brunch, not lunch at most our locations.
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.
Salty's original, delicious apple glaze.
A beautiful dark purple, beurre rouge is the red-wine version of a beurre blanc (however we double the amount of wine to redu
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
This coulis is made with piquillo peppers, chili powder, cayenne pepper, sherry vinegar, garlic, tomato paste and honey emuls
A simple favorite for any seafood, made with Salty's own special flair.
This compound butter is made with live alcohol. We start by sautéing shallots and garlic in oil and then deglaze with cognac.
Salty's Corporate Chef Jeremy McLachlan's take on this delicious Thanksgiving holiday classic.
Sunomono is a classic condiment in Japan. This sauce is great for topping kumamoto oysters to balance the luscious flavor and
Here I want to give you my solution for all the cranberries that are left over from your Thanksgiving cooking. Cranberries ar
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.
A perfect pairing — Dungeness crab is wonderful with a classic Diane sauce featuring locally harvested forest mushrooms and
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 oute
Green goddess aioli is a dressing that is vibrant green and packed with an herbaceous punch. We start the aioli with pasteuri
This is simple lemon vinaigrette spiked with the aromatic juniper berry. The vinaigrette is made with lemon juice, honey, can
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
This is simple vinaigrette with fresh-squeezed lemon juice, honey, canola oil and salt. Simply delicious.
Our glaze is a reduction of ginger, chili flakes, orange juice, lemon juice, peaches, rice wine vinegar, aji mirin (sweet ric
This aioli has a sweet peppery flavor with a nice smoky taste. The aioli is started with piquillo peppers, garlic, smoked pap
Soaked in Lea and Perrins® Worcestershire sauce, prime rib is rubbed with a mixture of spices for a nice crust. We suggest yo
This is a granita-style ice made by cooking Satsuma orange juice with lemongrass, ginger, star anise, rice wine vinegar, salt
Sauce Provençal is a light summer pasta sauce that is easy to make and goes great with many dishes.
Our aioli is made with egg yolk, garlic, ginger, sesame oil, canola oil, soy sauce and Sriracha (hot chili sauce). If you hav