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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.

Soup Recipes

We love our soup at Salty’s Seafood Grills. One reason is that soup can be served anytime — as a first course, main dish, snack or even as a dessert. Warm or cold, soup is the perfect food for hot days, cold days, busy days or stay-at-home days.

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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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
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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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Heirloom Tomato Gazpacho with Herbed Dungeness Crab and Avocado Coulis

  • Category: Soup
  • Difficulty: 
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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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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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Salty’s Seafood Chowder

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

Salty's world-famous Seafood Chowder is a hearty delight! Recently re-invented to be better then ever, this chowder features clams, Oregon bay shrimp, scallops, potatoes, and bacon.

by Corp. Chef Jeremy McLachlan

Ingredients
0.5 pound(s) bacon diced, 0.5 cup(s) celery diced, 0.5 cup(s) onion diced, 1 cup(s) Russet potato peeled and diced, 2 cup(s) clam juice, 1 cup(s) water, 1 tablespoon(s) dried thyme, 2 bay leaves, 4 cans chopped clams with juice (6.5 oz cans), 0.5 cup(s) bay shrimp, 0.5 cup(s) bay scallops, 1 cup(s) flour, 1 cup(s) butter, 1 cup(s) half and half for cooking,

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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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