Larry Olmsted

"They have seasonal access to wild-caught (better than farmed) King salmon (larger and more desirable than sockeye) from the Columbia River (one of the greatest salmon locales), and the piece I had, cooked on an alder wood plank, was THE best salmon I have ever tasted. They also offer fresh sockeye from Alaska and the rare Ivory King or white salmon, accounting for less than one percent of the variety. I was shocked by how enjoyable my meal at Elliott’s was, how professional the service was, how ... Read more

Kieu Nguyen

"This has been an unusual week of seafood cravings and hands down, best fish we’ve ever ate goes to Elliot’s Alaskan Troll King Salmon baked on alder plank in Seattle, Washington. Great food comes in the simplest form — seasoned with houserub and baked on alder plank. Served with grilled market vegetables and finished with smoked tomato-onion beurre blanc. The best of the Northwest!"

Leslie Kelly

"Elliott's Oyster House typically offers at least three preparations of salmon, including one that's baked on an alder plank. The subtle smokiness imparted from the wood is doubled when a smoked tomato-onion beurre blanc is added after the salmon emerges from the oven."

Allison Austin Scheff

"And yet there we sat, having a hell of a good dinner at Elliott’s. Was I really tasting one of the best pieces of wild, troll-caught king salmon I’d had in years—perfectly bronzed from a hot oven, subtly smoky from the cedar plank on which it was roasted, flaking easily but far from overcooked."

Shantanu Ghosh

"They served the fresh fish 'alder planked'. The process involves seasoning the salmon with a house rub and then baking on an alder plank before they serve the dish with grilled market vegetables and finished with smoked tomato beurre blanc. Completely amazing flavor and taste and much more gamey than the regularly variety I am used to.

Deedee McFly

"For our main course we all had the Yukon River Sockeye Salmon cooked Alder Planked, yaani seasoned with the house rub and baked on an Alder plank of wood to retain the salmon’s juice and give it that smokey flavor. This lusciously moist piece of pink meat was served with grilled vegetables and smoked tomato-onion beurre blanc."

Kay Harrison

"Take a return trip to Elliott’s Oyster House on Pier 56 for a wild salmon dinner, served on a cedar plank. It’s amazing."

Lauren Rothman

"Washington State is famed for its local wild salmon, pink and juicy whether it’s Chinook or Coho. All over the state, home cooks and restaurant chefs alike love to take advantage of their piscine bounty by trimming the fish into neat fillets and grilling them over little planks of cedar wood: as the fish cooks, it’s gently imbued with the woodsy flavor of the cedar. We love the version on offer at Elliott’s Oyster House in Seattle: seasoned with a flavorful house rub, it’s accompanied by grilled ... Read more

Valerie Stimac

"The name suggests you should order oysters at Elliott’s Oyster House, but it’s the plank-grilled salmon that people consistently recommend. This fresh Sockeye salmon dish is moist and flaky, imbued with the earthy flavor of alder and served with fresh, grilled vegetables."

Varia Fedko-Blake

"Set on the gorgeous Seattle waterfront with epic views of Elliott Bay, Elliott Oyster House has been serving some of the freshest seafood around since 1975. The restaurant delights the taste buds with its sustainable salmon, with the option of the fish being alder planked."