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Potlatch-Seasoned Salmon

Summer is the season for wild salmon, and several varieties are available to the home cook. Pacific salmon includes the high-fat, soft-textured Chinook, or king salmon, and the high-fat, firm-textured Coho, or silver salmon. Atlantic salmon, though no longer widely available, is high in fat with a succulent texture. Aquacultured, or farm-raised, salmon does not offer the same flavor and texture as wild salmon. High in protein and rich in flavor, salmon takes well to many cooking methods. Here, it is prepared simply?enlivened with potlatch seasoning and seared on the stovetop.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Potlatch-Seasoned Salmon
Review 1 for Potlatch-Seasoned Salmon
5 out of 5
5 out of 5
,Ontario, Canada
August 11, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Quick and Tasty
August 11, 2013
I use this seasoning regularly with Rainbow Trout. I mix it with olive oil and make a paste which I baste on the fillets. Baked, broiled or barbecued on a cedar plank it is always delicious and guests always ask for my recipe.
Pros: Quick, Easy, Healthy
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