Notes about seafood, cooking, wine, cocktails, ingredients and the people who make Salmon Bar what it is.
Good fish starts with the ingredient itself. We look at the simple techniques we use in the kitchen and why restraint is often the hardest part of cooking.
Read the story →Short reads about the things we serve, the way we work and the details behind an evening at Salmon Bar.
What we look for when selecting fish and seafood for the restaurant.
Read story →A practical look at acidity, texture and the bottles we like alongside seafood.
Read story →Why a hot pan, good ingredients and careful timing can be enough.
Read story →From bright and refreshing to dark and spirit-forward, these are some of our bar team's favorites.
Explore the bar →Cooler evenings bring new ingredients, richer sauces and a few returning favorites.
See the menu →From the first delivery in the morning to the final plate of the evening.
Meet the team →Our stories cover more than recipes. We write about ingredients, drinks, people, seasons and the everyday details of running a restaurant.