Our quick and easy Smoked Salmon Salad features house-smoked salmon over a bed of spinach with shiitake mushrooms, fresh cherries, red onion, hazelnuts, queso fresco and pomegranate vinaigrette. 

Local Ocean's Chinook Salmon Succotash Dinner - featuring a fillet of fresh Chinook salmon alongside a medley of grilled corn, nectarine, summer squash, fennel, cherry tomatoes, onion and red bell pepper. This beautifully simple dish is perfect for a backyard barbecue. 

Juicy bites of fresh Chinook salmon along with mango-tomato pico de gallo and roasted poblano top toasted focaccia bread. 

This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.

“When Chef Enrique first proposed this salmon dish almost 15 years ago, I have to admit I was a little skeptical. The combination of flavors sounded so exotic to me; I couldn’t imagine what they would taste like together. Then I tasted it and WOW! I love that the flavors enhance the fish and don’t overwhelm it. Making this dish requires a little bit of time and attention - but the result is so worth it.”
-Local Ocean Founder, Laura Anderson

Chef Enrique's special Christmas dinner DockBox centers around a cedar plank baked coho salmon with a citrus and wild rice salad, roasted winter vegetables, and a trio of housemade special sauces including chimichurri, guajillo, and hazelnut cream.