The annual arrival of the mighty Copper River King Salmon has been a tradition now for 30 years.
From the pristine waters of the Alaskan central coast the Copper River is over 300 miles producing some of the most flavorful fish available. Elliott’s Oyster House has always been one of the first restaurants in Seattle to annually bring Copper River Salmon to eagerly anticipated diners.
Executive Chef Robert Spauling has created a delicious entrée, serving the Copper River King and Sockeye Salmon with pomegranate butter, Oregon hazelnut-wild arugula pesto, roasted potatoes and onions, asparagus, and pomegranate molasses.
Price: King Salmon. 49. Sockeye Salmon. 38.
Elliott’s Oyster House 1201 Alaskan Way Pier 56, Seattle, WA (206) 623-4340
Charles Koh founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.