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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.

Salads Recipes

Here at Salty’s Seafood Grills we sometimes like things to be a little lighter — a salad, perhaps. Wonderfully, most salads can be made in advance and just pulled out of the refrigerator when it’s time to eat.

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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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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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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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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