Dive deep into some of Seattle’s most spectacular seafood dishes

It’s no surprise that Seattle is one of the best cities for eating seafood. The northwest city of Puget Sound enjoys fresh catches such as wild salmon and Alaskan halibut, as well as tons of fish caught and shellfish farmed near you. Here are 11 stellar dishes that showcase the insane skills of Seattle chefs who make all kinds of seafood shine.

Crab cakes are spectacular at this Tom Douglas restaurant near Pike Place Market.

Leslie Kelly

Dungeness Crab Cakes at Etta

Chef Tom Douglas caused a stir when he introduced East Coast Crab Cakes to the city shortly after the Delaware native arrived in the 1970s. He and his vast team are still killing this dish at the Dahlia Lounge, and Etta’s, where the decor changes often. Don’t miss the latest creation, where these cakes are perched on a savory crab bisque, sharing a bowl with blue potato, corona beans, Bavarian Meats bacon and king oyster mushrooms.

Lark chef/owner Johnathan Sundstrom is the king of seasonal salmon creations.

Zack Bent

Salmon with lark

James Beard Award-winning chef John Sundstrom has a knack for iconic Northwest seafood, pioneering pan-seared skin preparation at the time. (Try it! You’ll like it!) It was also the frontrunner in featuring Neah Bay “marbled” salmon caught off the coast of the Olympic Peninsula. This fish has lighter colored flesh, but is remarkably rich and creamy. It’s a welcome sign of spring, and will be available soon.

The No Anchor Bar range of beers includes a remarkable smoked trout spread.

Leslie Kelly

No Anchor Bar Smoked Trout Spread

What snacks best accompany the incredible array of craft beers at this fun Belltown bar? The kitchen cooks up a bunch of nifty bites that will make that pint even better. While the marinated mussels and Dungeness crab roll are fabulous, it’s the smoked trout spread on rye sourdough toast that keeps us coming back for more.


Leslie Kelly

Benedict Fried Oysters at RockCreek

You really can’t go wrong with chef Eric Donnelly, named after his favorite fishing hole in Montana. Oyster lovers should plan to come for the weekend brunch and the ultra-rich version of the classic Benedict. Fried oysters are the star of this dish while crispy bacon strips play a supporting role, smothered in a vibrant citrus Hollandaise sauce. Start the meal with a Baller Bloody Mary, topped with shrimp and a half-shell oyster.

Aerlume’s kitchen gets an A for its scallop searing skills.

Leslie Kelly

Seared scallops from Aerlume

This lovely new spot near Pike Place Market debuted with a jaw-dropping menu featuring king salmon gravlax, halibut ceviche, grilled octopus nestled against bright green hummus and truly magnificent sea scallops. . These sweet morsels are seared in a cast iron skillet, taking on a deep golden hue. Your server might say these large plates can be passed around, but you probably won’t want to share the succulent scallops.


Leslie Kelly

Custom Bowls at goPoke

In a city full of poke possibilities, this confectionery in the International District gets bonus points for having a direct connection to the family fishing boats in Hawaii. So that means their ahi and tako (octopus) are fresh from the island. The poke bowls and “pokerritos” are amazing, but adventurous eaters should definitely create their own combo from the long list of topping options: fried garlic, shallots, furikake and more. In keeping with the aloha spirit, they serve Kona Lager and Dole Whip.


Leslie Kelly

Seafood cocktails at Pike Place Fish

Yes, most visitors to the city know it as the famous Fish Throwing Monument, but it’s more than just a great place to snap a photo. Hop aboard and talk to the savvy, slightly salty crew about the vast selection and order a crab cocktail, or ask for a sample of one of the oysters before making a purchase. Entertaining fish vendors are happy to ship it or pack your catch for the plane home.

Every meal at the White Swan Pub should start with seafood deviled eggs.

Leslie Kelly

Deviled Eggs at the White Swan Pub

Who knew deviled eggs were such a great platform for fish? The team at the White Swan Pub’s big sister restaurant, Matt’s in the Market, have been wowing diners for years with these truly delicious entrees. This cozy spot on Lake Union is crowded when the sun is out, milder when the skies are gray. No matter the weather, these exceptional eggs make every day a little brighter.


Leslie Kelly

Dungeness crab at Elliott’s Oyster House

Elliott’s Oyster House sits above the water on Pier 56 and is often crowded with out-of-towners, putting it off the radar of many food-obsessed locals. It’s a shame because chef Robert Spaulding’s seasonal dishes are some of the most impressive in town. Just take a load of this Neah Bay halibut, washed down with lherb butter and served with Yukon hash brown potatoes, spiced chickpeas, nettle pesto and crispy prosciutto. Every meal should start with oysters and Dungeness crab legs. So soft and tender and tastes like the sea.


Leslie Kelly

Matt is in the market catfish sandwich

Cornmeal-crusted and seared, this Southern staple gets a fresh, potent finish between Macrina Bakery potato bread smeared with sambal-mayo and shredded romaine adding a little extra crunch. This lunch menu staple comes with a soup or salad, and the food will be there no matter which direction you turn. (But the soup is always spectacular.)

Rachel Yang’s wood-fire grilled trout in Revel is exceptional.

revel in

Trout in Revel

This popular spot located in South Lake Union is beloved for its modern take on Korean classics with Northwest ingredients. Think salted oyster pancakes, Dungeness crab noodles and albacore tuna bowls. A beautifully butterfly trout lands on its Grill Shack section of the menu, the wood fire crisping the skin. A spicy chimichurri sauce complements the farmed fish rather than overwhelming it. Refresh yourself with one of the rotating flavors of homemade shrubs.

Yes, of course, there is so much more to explore. Let’s talk about your favorite Seattle seafood at [email protected]

Dino S. Williams