Salty's Northwest Seafood Festivals

Salty's Seafood Festivals were created to feature 2015 Northwest seafood at the peak of harvest. When seafood is in season, it not only tastes best, but also can be purchased at a more favorable price — we pass the savings along to you, our guests. We like to think of Salty's as America's Great Escape; where you can escape and enjoy the bounty of the Northwest at its freshest and finest. Stay tuned on what we're offering by visiting Salty's News. Here's our Seafood Festivals special featured dishes and events:

2015 Festival Calendar

"You Crack Me Up" Crab Festival

January

3 Crab Stuffed Alaskan Ling Cod (Date: 01-02 to 01-28)
Dungeness, deep sea red and snow crab stuffed with ricotta and spinach, wild rice pilaf, sun-dried tomato basil butter

Dungeness Crab Raviolis (Date: 01-08 to 01-14)
butternut squash filling, roasted garlic, arugula, asiago cheese, lemon mascarpone

New Orleans Style Snow Crab Boil (Date: 01-15 to 01-21)
andouille sausage, manila clams, pearl onions, new potatoes, sweet peppers, finished with creole spiced butter

Pink Lady Apple Tart (Date: 01-22 to 01-28)
sea salt caramel, vanilla ice cream

February

Bourbon Crab Bisque (Date: 01-29 to 02-25)
jumbo brioche crouton, salmon caviar, dill infused extra virgin olive oil

"Angry" South Pole King Crab (Date: 02-05 to 02-11)
serrano chili, fried garlic, sticky rice, orange sriracha glaze

Double R Ranch Filet Mignon Surf and Turf (Date: 02-12 to 02-18)
crab stuffed portobello mushroom, braised spinach, stoneground mustard demi glace

Dark Chocolate Mousse Napoleon (Date: 02-19 to 02-25)
58% dark chocolate mousse, milk chocolate bark, white chocolate shavings, port braised currants


"Be Shellfish, Eat Me" Festival

March

Prawn Saltimbocca (Date: 02-26 to 03-04)
beach mushroom and truffle risotto, olive oil-cured tomato

Pan Seared True Cod (Date: 03-05 to 03-11)
rock shrimp scampi, celeriac and potato gratin

Garlic Herb-Marinated White Gulf Prawns (Date: 03-12 to 03-18)
chef josh's famous italian linguini

Upside Down Pineapple Cake (Date: 03-19 to 03-25)
pink peppercorn caramel, balsamic reduction


April

Sea Salt Crusted Baja Blue Shrimp (Date: 03-26 to 04-01)
tomato and sweet onion pico de gallo, padron pepper and queso oaxaca tama

Lobster Thermidor (Date: 04-02 to 04-06)
sautéed with brandy and dijon mustard and finished with gruyere cheese, loaded baked potato

Oregon Bay Shrimp Stuffed Avocado (Date: 04-09 to 04-15)
chili coulis, meyer lemon custard, micro greens

Maine Lobster Carbonara (Date: 04-16 to 04-22)
linguini, crispy pork belly, fresh english peas, asiago cheese

Strawberry Rhubarb shortcake (Date: 04-23 to 04-29)
mint and black pepper honey, buttermilk ice creambr />


Just for the Halibut Festival at Salty's

"Just for the Halibut" Festival

May

Pan Seared Halibut (Date: 04-30 to 05-06)
manchego polenta cake, tomato-braised asparagus, truffle aioli

Oven Roasted Washington Halibut (Date: 05-07 to 05-13)
saffron scented israeli couscous, sauce provencal

Pan Seared Halibut Medallions (Date: 05-14 to 05-20)
purple mashed potatoes, shaved asparagus salad, kumquat butter

Meyer Lemon Meringue Pie (Date: 05-21 to 05-27)
italian meringue, crème de cassis macerated blueberries


June

Fennel Salt-Dusted Alaskan Halibut (Date: 05-28 to 06-03)
roasted shallot mashed potatoes, spring vegetable ratatouille, balsamic drizzle

Grilled Alaskan Halibut (Date: 06-04 to 06-10)
vegetable succotash, blistered sweet tomatoes, balsamic and bacon-tossed radicchio

Pan-Seared Halibut Cheeks (Date: 06-11 to 06-17)
watercress tossed with crispy king trumpet mushrooms and citrus, asparagus tips, red wine beurre rouge

Rainier Cherry Clafouti (Date: 06-18 to 06-24)
amaretto mascarpone, caramelized sugar lattice


Aw_Shucks_Amorous_Oyster_Festival

The "Wild Ones" Salmon Festival

July

Sambal Honey BBQ Glazed King Salmon (Date: 06-25 to 07-01)
quinoa salad, yakima valley cherry and watercress

Neah Bay King Salmon (Date: 07-02 to 07-08)
sesame sticky rice, snap pea and carrot slaw, ginger vinaigrette

Blackened Sockeye Salmon (Date: 07-09 to 07-15)
red beans and rice, caramelized walla walla onion salsa

Cherry Wood Smoked California King Salmon (Date: 07-16 to 07-22)
saffron risotto, pence peach and jicama slaw, mint chimichurri

Grilled Yakima Valley Stone-fruit Trifle (Date: 07-23 to 07-29)
citrus scented greek yogurt, lady fingers, hibiscus honey


August

Grilled Hidden Falls Coho Salmon (Date: 07-30 to 08-26)
local tomato risotto, fennel rouille

Salmon "BLTA" Salad (Date: 08-06 to 08-12)
salmon belly "bacon", avocado carpaccio, micro basil

Fraser River Salmon Pot Pie (Date: 08-13 to 08-19)
fresh pasta, salt cured tomatoes, torn basil, tomato oil

Buttermilk Pana Cota (Date: 08-20 to 08-26)
candied tomato, salted basil


September

Crispy Oregon Rockfish (Date: 08-27 to 09-30)
yakisoba noodles, cabbage slaw tossed in candied ginger vinaigrette

Pan Fried Arctic Char (Date: 09-03 to 09-09)
local corn spoon bread, roasted tri-pepper, prosciutto de parma

Za'atar Crusted Mahi Mahi (Date: 09-10 to 09-16)
roasted cumin spiced cauliflower, tzatziki, smoked paprika oil

Serrano Ham Wrapped Monkfish (Date: 09-17 to 09-23)
bean stew, fire roasted green tomatoes

Huckleberry Semifreddo (Date: 09-24 to 09-30)
linzer dough crust, sage syrup


"Aw Shucks" Bivalves Festival

October

Manila Clam Pasta (Date: 10-01 to 10-28)
bucatini, roasted hubbard squash, preserved lemon, smashed tomato

Salty's Oysters Rockefeller (Date: 10-08 to 10-14)
fanny bay oysters, pernod braised spinach, mascarpone, asiago crust

Baked Scallops in the Shell (Date: 10-15 to 10-21)
bacon and fig jam, peppery radish and cress salad

Candied Blue Hubbard Squash (Date: 10-22 to 10-28)
mascarpone, candied pistachios


November

Pan Fried Oysters (Date: 10-29 to 11-24)
local potato latke, dilled cream, bourbon mustard braised cipollini onions

Scallop and Lobster Pot Pie for 2 (Date: 11-05 to 11-11)
ralph's purple carrots, pearl onions, roasted fennel, delicata squash, puff pastry crust

Fritto Misto (Date: 11-12 to 11-18)
crisp razor clams, conch fritter, eastern sea scallop, potato wedges, trio of dipping sauces

Saffron Rice Pudding (Date: 11-19 to 11-25)
whipped crème fraîche, salted pumpkin seeds


December

7 Fishes Dinner for 50. (Date: 11-28 to 12-24)
Starter: baja blue shrimp, salt cod, smoked sable fish Soup and Salad: king crab, salmon lox Entrée: true cod, king salmon

Moroccan Spiced Lamb Chops (Date: 12-03 to 12-09)
couscous with golden raisins, tangerine honey glazed carrots, caraway demi glace

Idaho Ruby Trout En Papillote (Date: 12-10 to 12-16)
meyer lemon, german butterball potatoes, delicata squash, brown butter vinaigrette

Chocolate Tasting (Date: 12-17 to 12-23)
an adventurous tasting through sweet to dark chocolates paired with fruit and spice

 
 
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  • Butterscotch Pudding
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Butterscotch Pudding

    Would you like to fill your month with buttery, creamy, caramel, off sweetened with a pine nut cookie and crème fraîche? Yes! You can get this dessert for one month only at all Salty’s waterfront seafood restaurants, from Seattle to Portland.

    Written on Friday, 27 November 2015 12:24 in Festival Dishes Read 112 times Read more...
  • 12-oz. Prime Rib
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    12-oz. Prime Rib

    Certified Angus Beef prime rib is available for just one week in December at Salty's. Cut into 12-ounce hunks, it's finished with beautiful chanterelle mushroom pan jus, herbaceous pesto-rubbed fingerling potatoes and horseradish crème frâiche. Our Sommelier Tim O'Brien recommends you pair our prime rib with 2012 Seven Falls Cabernet Sauvignon from Wahluke Slope, Washington...

    Written on Friday, 27 November 2015 12:13 in Festival Dishes Read 185 times Read more...
  • Grilled Marinated Ruby Trout
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Grilled Marinated Ruby Trout

    Farmed smartly throughout the Northwest, the ruby trout has great flavor and wonderful texture. Find it at Salty’s waterfront seafood restaurants for one week only in December.

    Written on Friday, 27 November 2015 11:57 in Festival Dishes Read 95 times Read more...
  • Moroccan-Spiced Lamb Chops
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Moroccan-Spiced Lamb Chops

    Cold December calls for the warmth of Moroccan-spiced lamb chops, served for one week only, to enrich the coming holidays.

    Written on Friday, 27 November 2015 11:38 in Festival Dishes Read 237 times Read more...
  • Nebbiolo-Braised Short Ribs
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Nebbiolo-Braised Short Ribs It’s time for Salty’s holiday festival – the Magical March of the Nutcrackers – and this slow-cooked comfort food was made to nourish the body and soul.
    Written on Friday, 27 November 2015 10:16 in Festival Dishes Read 149 times Read more...
  • Manila Clams Pasta with Bucatini
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    As local waters turn cold in the fall, it's time to dig for clams, and Salty's chefs will do all the work for you. Sourced from Dabob Bay, our Manila clams are paired with bucatini pasta (thick spaghetti-like pasta with a hole running through the center), roasted Hubbard squash, Moroccan preserved lemon and smashed tomatoes. This flavorful clams and pasta plays nicely with our sommelier-recommended Chateau Ste. Michelle Brut Rosé, a beautiful blush sparkling wine...

    Written on Wednesday, 30 September 2015 00:00 in Festival Dishes Read 422 times Read more...
  • Salty's Oysters Rockefeller with Fanny Bay Oysters
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    You have just one week to experience this ooh-la-la, one-of-a-kind ver-sion of the classic, Oysters Rockefeller. Freshly-shucked oysters are topped with pernod-braised spinach, mascarpone and then breaded in an Asiago crust. The smartly dressed oysters are fried per order and served on rock salt. This hearty dish is made more splendid paired with Chateau Ste. Michelle Brut Rosé adding essences of berries in the nose and on the palate, with a soft and fruity aftertaste. You may never forget when Oysters Rockefeller met the Michelle Brut Rosé at Salty's on the waterfront...

    Written on Wednesday, 30 September 2015 00:00 in Festival Dishes Read 286 times Read more...
  • Baked Scallops in the Shell
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    A treasure of the sea, fresh scallops baked in their shell is an appetizer you won't want to miss for one week at Salty's. Baked with a vermouth butter and white wine, our scallops are finished with a sweet and salty bacon fig jam. Adding texture and crunch, this appetizer is finished with crisp radish and watercress. For a soft and fruity aftertaste, pair this bivalve mollusk with Chateau Ste. Michelle Brut Rosé...

    Written on Wednesday, 30 September 2015 00:00 in Festival Dishes Read 292 times Read more...
  • Candied Blue Hubbard Squash
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Candied Blue Hubbard squash sits atop sweetened mascarpone and salted Blue Hubbard skin chips, finished with pumpkin seed oil and pumpkin seeds and Sicilian pistachios. The vanilla bean-sweetened mascarpone is spread across the plate with a spoon. The candied squash is placed at one end, and the fried squash skins are salted and placed next to the candied squash. Pumpkin oil is drizzled around the plate.

    Written on Wednesday, 30 September 2015 00:00 in Festival Dishes Read 260 times Read more...
  • Crispy Oregon Rockfish
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Oregon rockfish, also known as Pacific snapper, is swimming its way onto your plate through the month of September at Salty’s restaurants. Marinated in soy sauce-seasoned egg whites, this fish is dredged in rice flour and pan-fried until crisp. We finish the dish with yakisoba noodles, cabbage slaw and a light fragrant candied ginger vinaigrette. You’ll enjoy this dish even more by pairing it with the handcrafted Jovino Pinot Gris providing classic Willamette Valley crisp mouthwatering acidity.

    Written on Thursday, 27 August 2015 00:00 in Festival Dishes Read 889 times Read more...
  • Pan–Fried Arctic Char
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Don’t miss this beautiful salmon-like deep-water fish, available for only one week in September. Simply seared, our arctic char is topped with a beautiful tri-pepper relish and Prosciutto di Parma. A sweet and succulent local corn pudding is the perfect accompaniment. Salty’s sommelier recommends pairing this dish with handcrafted Jovino Pinot Gris providing classic Willamette Valley crisp mouthwatering acidity.

    Written on Thursday, 27 August 2015 00:00 in Festival Dishes Read 530 times Read more...
  • Za'atar Crusted Mahi-mahi
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    The fun flavors of this Middle Eastern-inspired dish practically jump off the plate and onto your palate. The meaty mahi mahi stands up beautifully to the strong and flavorful za’atar-spiced crust. Florets of cauliflower dusted in cumin, a cool cucumber tzatziki sauce and smoked paprika oil accompany the dish. You’ll want to pair it with none other than Jovino Pinot Gris for its classic Willamette Valley crisp mouthwatering acidity.

    Written on Thursday, 27 August 2015 00:00 in Festival Dishes Read 442 times Read more...
  • Serrano Ham Wrapped Monkfish
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Salty’s chefs are serving you meaty monkfish for just one week. Called the poor man’s lobster for its flavor and texture, we wrap the monkfish with serrano ham and sear it golden brown. Served with a nice hearty bean stew and beautifully charred green tomatoes, you’ll want to pair it with Jovino Pinot Gris for its classic Willamette Valley crisp mouthwatering acidity. Don’t miss this magic!

    Written on Thursday, 27 August 2015 00:00 in Festival Dishes Read 534 times Read more...
  • Huckleberry Semifreddo
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Here's a perfect way to say farewell to summer and hello to the onset of fall. Our semifreddo is flavored with huckleberries and offset with candied sage syrup and candied sage chips. The Building of the Dish: The semifreddo rests on a crumble of linzer crumbs, then the sage syrup is spooned across the plate, finished with the sage chips and a small spoonful of fresh huckleberries...

    Written on Wednesday, 26 August 2015 00:00 in Festival Dishes Read 460 times Read more...
  • Grilled Hidden Falls Coho Salmon
    Written by

    "My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible view," says McLachlan. "Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine," says McLachlan. Don't miss Chef Jeremy's monthly blog, Kitchen Talk.

    If you have any questions about cooking, feel free to e-mail me at This email address is being protected from spambots. You need JavaScript enabled to view it.. Follow my daily tips and treasures at Facebook@Cheftalkwithjeremy.

    Grilled Hidden Falls Coho Salmon

    These falls may be hidden on a remote Alaskan Island, but our fish-monger found the secret path so you can enjoy this great coho salmon at Salty's in August! Caught at the height of the fishing season, our Hidden Falls coho is simply grilled and accompanied by a creamy pesto risotto finished with a rich tomato rouille and tomato crisps. Our sommelier highly recommends that you pair our Hidden Falls Coho with Seven Falls Merlot, Wahluke Slope, Washington 2011 from the Wahluke Slope, Washington. With a rich silky mouthfeel, this wine enhances the flavors of our August "Wild Ones" Festival dish...

    Written on Friday, 24 July 2015 00:00 in Festival Dishes Read 779 times Read more...

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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.