Sparkling tidal pools, towering pines, soaring bald eagles, and kelp forests sleeping beneath the frothing waves.
This is the Salish Sea. Home to thriving cities such as Seattle, Olympia, Victoria, and Vancouver, this northern coastal region is where nature meets urban meccas; where green cities paint a vision of what the future could look like. It’s a place where communities live closely to wildness such as orca pods and sea wolves; a place where activism is the norm and apathy doesn’t fly. The coffee is fantastic, harvests are good, Nordic culture grants a hygge-centric lifestyle, and the arts reign supreme.
Another magical characteristic of the Salish Sea? The food is unbeatable.
Though this area is remote, it has no shortage of world-renowned chefs and eateries practicing the most cutting-edge culinary traditions, combining land-based, timeless techniques with modern sustainability. Localvorism is the way, making the Salish Sea a paradise for fans of the slow food movement and anyone wanting to get to know the ecology in an edible way.
What do people eat in the Salish Sea?
Residents of the Salish Sea are big on seasonal produce, good bread, seafood, and dairy.
Specifically, things like veggie sandwiches, salads with dark greens and berries, sourdough bread and blueberry jam, fish and chips, marionberry pie, salmon chowder, rye bread and local butter, teriyaki, sauteed morel mushrooms, seaweed salad, smoked salmon, goat cheese, fish tacos, Scandinavian pastries, raw oysters, sushi, apple treats, Dungeness crab, anything with huckleberries in it, steamed mussels and clams with butter and wine… the list is endless, but think fresh, oceanic, and northern.
What ingredients are native to the Salish Sea?
Ingredients that thrive in volcanic and coastal soil do well in the Salish Sea. Fruits like salmonberries, marionberries, blackberries, Nootka rosehips, coastal strawberries, apples, huckleberries, salal berries, cranberries, elderberries, and gooseberries call the Salish Sea home. Vegetables and other edible plants that grow here include wild onions, dandelion root, wild carrots, arrowhead, nettle leaves, kelp, turnips, beets, greens, peas, leaks, and garlic. Mushrooms are huge here as well, and almost a way of life. Seafood like salmon, cod, halibut, eel, crab, clams, mussels, and sea urchins also abound.
What cuisines are eaten in the Salish Sea?
This region is a beautiful melting pot of immigrants from around the world. Nordic people came here in swaths in the 1800s, finding the fjords and mountains to be similar to their beloved homelands and getting to use their lumberjack skills thanks to the blankets of surrounding forests. As a result, Scandinavian and Nordic food is extremely popular. The APAC community is also a key population that makes up the region’s demographic tapestry. Therefore, Japanese, Hawaiian, Vietnamese, Korean, Filipino, and Thai cuisines define the Salish Sea’s culinary landscape. Additionally, as the region’s fastest-growing BIPOC demographic, Latino communities have carved out a respectable space for themselves in the food scene, popularizing native dishes in this northern terrain.
What are some famous Salish Sea dishes?
Smoked Salmon
Typically smoked with cedar wood, this is the quintessential food of the region. It’s sustained the people of the area for millennia, and like those in all northern places of the world, smoking meats is the most popular preparation method, as it got communities through barren winters. In the Salish Sea, people enjoy smoked salmon on its own or topped with dill, local berries, lemon, sea salt, remoulades, or all of the above. It’s also very popular to mix it with cream cheese and make a dip or to pile it on an open-faced sandwich.
Shrimp Pizza
This region, though nowhere near the pizza capitals of New York, Chicago, or Detroit, loves its pie. Often, pizzas here are Detroit style, but a good brick oven New York slice is also common. But is there anything distinct to the Salish Sea when it comes to regional pizzas? Shellfish and bivalves. Most local pizza restaurants have shrimp pizza on the menu, and many also have oyster, clam, and other marine flavors.
Teriyaki
Though Teriyaki has existed in Japan for a very long time, the modern version of the dish was developed and popularized in Seattle. Today, it continues to be among the most popular dishes among residents. Regional favorites include salmon, shrimp, and tofu on rice.
Fish tacos
Salish Sea residents love their tacos, and fish tacos are their pick. Most places serve either rockfish, salmon, or halibut as their default option, grilled on a corn tortilla. Popular toppings for the area are pickled onions, fruity or roasted salsas, crema, raw onions, cabbage, and pickled jalapenos.
Seattle Dog
Seattlites are known for putting cream cheese on everything (a result of the city’s Nordic heritage). Hot dogs are no exception. The baseline version of this dish is to use a squishy bun (residents prefer one covered in poppy seeds), smear it with cream cheese, add a hot dog, and top it with grilled onions. Ironically this dish was invented by a vegetarian, so if you’re wanting a more climate-friendly version, there’s no shame in ordering a veggie sausage. Today, it’s popular to add other toppings like jalapenos, sauerkraut, raw onions, marionberry ketchup, kimchi, and even peanut butter.
Seaweed salad
Go to any grocery store in the Salish Sea and they’ll have a big batch of seaweed salad ready for purchase at their deli counter. Those in this region regularly consume sea plants, and this happens to be a common way to enjoy them.
Oysters on the half-shell
Raw oysters offer a lovely way to taste the ecosystem of the Salish Sea. Many residents like them by themselves, but it’s not uncommon to see offerings topped with lemon juice, cranberry sauce, or spicy mignonettes.
Grilled cheese sandwiches
With Beechers taking up residence in the region, it’s no wonder that Salish Sea communities love their cheese. Goat cheese is particularly popular, and it’s very common to have something sweet on your sandwich. Think goat cheese and blueberry jam grilled cheeses and cheddar and apple grilled cheeses. Those in this area of the world love the salty and sweet flavor combination.
Sushi
The Salish Sea is home to some of the most famous sushi restaurants and chefs in the world. Though there is not a specific type of sushi that is most popular, many love anything with salmon, geoduck, or salmon roe on top.
Steamed clams
It’s so common for gatherings in the region to involve a clam steam. Clams are gathered locally and steamed with butter and wine. Add crusty bread and it’s among the most iconic Salish Sea feasts.
Marionberry pie
Created at Oregon State University, the marionberry is arguably the Pacific Northwest fruit there is. Go to any bakery in the Salish Sea and it would be hard to find one without some sort of marionberry treat on the menu. Pie is the most popular vessel. Get it with a big scoop of Lopez Creamery ice cream and you’ll blend right in.
Dutch baby
This is essentially a skillet-made souffle-popover fusion dish. Drizzled with melted butter, dusted with powdered sugar, and drenched in lemon juice, this is a favorite treat and breakfast item in the Salish Sea. Many also like to add things like lingonberry jam, slices of seasonal fruit, or blueberries. Residents of this region are also big on hazelnuts, so Nutella is another popular condiment.
Rhubarb crisp
Anyone who grew up in the area undoubtedly has plenty of memories eating this tart and sweet dessert. Rhubarb is widely popular in the Salish Sea, and cooked with brown sugar and topped with granola, it’s a dream of a treat for most.
Where can I enjoy Salish Sea cuisine?
Looking for eateries in the Salish Sea that serve up delicious bites and local ingredients? Here are 10 that are particularly wonderful:
Situated in Anacortes on Fidalgo Island, this cafe concocts the best sandwiches you will ever have. Using local bread and flavor combinations that are classic to the area, the menu does not miss. Get the Fresh Mozza for a bite that includes warm ciabatta, creamy yet tangy aioli, fruity balsamic, raw onions, greens, bright tomatoes, and, among other things, tender mozzarella.
Pidgin
Operating in Vancouver, this Michelin-starred dining site honors Asian flavors with Pacific Northwest ingredients. A vegetarian and omnivore menu includes dishes like Atsuage Tofu, which comes with yuzu beurre blanc, turnip, kale, and lotus chips. Winter salads with fennel and delicata squash, Korean rice cakes, uni flan, and sablefish cured with miso add to the inventive collective.
Pike Place Chowder
Though the lines are always long, there’s a reason why. This could be the best soup in Seattle, and it’s conveniently right next to perhaps the biggest tourist destination in the Pacific Northwest: the market. Get the Smoked Salmon Chowder or the Seared Scallop Chowder. Vegans will delight in their Lime & Coconut Chowder. Get it with warm sourdough bread and you can’t go wrong. On top of this, 90% of all dining materials are fully compostable and the owner is deeply involved in the local sustainable fishing scene.
If you’re looking for something high-end and off the beaten path, take the ferry to Orcas Island and grab dinner at Matia, a James Beard Foundation-nominated institution. Serving ten-course creative tasting menus, there are 6 seats available at the chef counter nightly. The evolving menu reflects the seasonal produce of the region. At the time of writing, masterful plates such as glazed beets with onion jam, sockeye salmon topped with strawberries, cherry gazpacho, and sourdough with cultured butter are among the offerings.
Serious Pie
Serious Pie has multiple locations across Seattle and is largely considered to be the best pizza spot in the city. While the pie is great in its own right, it’s also a wonderful place to try out flavors that are specific to the Salish Sea. Try the roasted chanterelle mushrooms, crimini, and truffle cheese or the Penn Cove Clams, chili flakes, lemon thyme, parmigiano reggiano or the roasted pear, caramelized onion, goat cheese, hot honey. Everything on the menu includes hyperlocal flavors and treats like foraged mushrooms and herbs exclusively from Washington.
Go north to Victoria and you’ll find The Courtney Room, an award-winning restaurant using Vancouver Island ingredients and classical cooking techniques to churn out seasonal menus. The bounty includes fresh shucked oysters with elderflower mignonette, cured Hokkaido scallops with wild berries and hazelnut crumble, Acadian wild caviar, salmon beurre blanc, and, among other things, roasted winter squash with Oregon grapes and birch glaze.
In the fjords of the Salish Sea, this Nordic bakery is a remote yet highly popular hotspot in the town known as Little Norway. Get your fill of Viking treats such as lefse and cardamom braids, as well as cinnamon buns, Danish pastries, and cookies.
On Galiano Island in British Columbia, Pilgrimme sources straight from its local waters and seaside landscapes. Partnering with local farmers and artists, this seasonal fare eatery serves regional ingredients in minimalistic yet gorgeous combinations. The koji & fish bone broth, ailsa craig onion, and smoked kelp bowl is particularly tasty, but so is everything, including the alkaline noodle, celery leaf, black garlic, preserved plum broth, and shiso dish.
The Michelin-starred Vancouver restaurant train continues with The Acorn, a plant-forward eatery. Between the local ingredients, customizable menu, and zero-waste kitchen, it’s the ideal spot for anyone eating a climatarian diet or just wanting to be more mindful. Additionally, it’s a fantastic place to get a taste of the Salish Sea. Among the stunning current dishes is Chanterelle, which comes with Sourdough Açorda, Black Garlic Jus, and Broccolo di Fiolaro Creazzo.
This is another Seattle gem. Nestled in the heart of Capitol Hill, Rondo has the best sushi in a city that is so famous for this Japanese creation. Enjoy Studio Ghibli films on the projector as you savor delectable bites such as the Salmon Chirashi Donburi (topped with generous portions of salmon caviar, yuzu ponzu, and salmon flakes, this is a perfect fusion of Japanese and Seattlite flavors) or the Vegan Sushi Roll (creative purees and daikon pickles unite for this kale and cucumber roll).
Blinter Magazine 
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