From fine dining to neighborhood favorites, Seattle’s restaurant scene is gearing up for another Bristol Bay Salmon Week, happening during the same time as the Pacific Marine Expo (Nov. 20-22). Salmon Week is a celebration that connects the city’s chefs, diners, and fishing families through one of Alaska’s greatest natural gifts. 

From Nov. 17- 23, forty restaurants across the Seattle area will showcase the bold flavor and brilliant color of Bristol Bay sockeye salmon. New participants like Homer and The Lakehouse will join returning favorites, including Local Tide, Sushi Kappo Tamura, and The Walrus & The Carpenter, each offering limited-time dishes that pay tribute to the world’s largest and most sustainable sockeye salmon fishery. 

The week is organized by the Bristol Bay Regional Seafood Development Association (BBRSDA) and highlights the connection between Bristol Bay’s small-boat fishermen and the Pacific Northwest kitchens that proudly serve their catch. “Seattle chefs embrace this annual event, and serve Bristol Bay sockeye salmon year-round, because they care deeply about the fish and the story behind it,” said Lilani Dunn, executive director of BBRSDA. “Bristol Bay salmon is wild, responsibly harvested, and carefully handled by independent fishermen and fishing families to ensure the highest quality from boat to plate. That commitment is something these kitchens are proud to support, and something that diners can taste in every dish.”

The celebration extends beyond restaurant tables. Whole Foods Markets in Roosevelt Square, Interbay, and Kirkland will host in-store cooking demos and special promotions Nov. 18-19, giving cooks a chance to experience Bristol Bay sockeye firsthand.

Located in southwest Alaska, Bristol Bay produces more than half of the world’s wild sockeye salmon- a fishery sustained by generations of small-boat fishermen who have built a legacy of stewardship and community. The 2025 season saw an estimated 56.7 million sockeye caught, roughly 14 percent above forecast and among the strongest runs in two decades. Many of those who harvest these fish have deep roots in Washington state and Seattle, bringing the story full circle from sea to city.

For a full list of participating restaurants and events, visit the Bristol Bay Salmon Week site.