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'tis the season for a King salmon BBQ

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  • wwahl Aug 12, 2013 05:32 PM
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Where would be the best location in the Bellevue area to source a big slab of King salmon? I regret to say I won't drive into Seattle anymore to get this at great places like Jack's at the Pike Place Market. It is too difficult to get there with tolls and parking.

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  1. You could try Tim's in Parkplace in Kirkland.

    They are usually very good.

    1 Reply
    1. re: PaqpIn

      I will be in the area tomorrow and will check it out. Thanks!

    2. Hi, wwahl:

      I've just ordered 30 pounds of King to pick up Wednesday. Mutual has had marbled fish for $9.99, and QFC has had good "regular" Kings for $12.99.

      The fish aren't running large right now--you're prolly looking at 5-6 pounds per fillet. The Monsters are few and far between. Even the Tribes don't have much of a fishery right now.


      2 Replies
      1. re: kaleokahu

        i seem to have misplaced my invitation ;)

        1. re: alarash

          Hi, Ala:

          This Saturday, my friend, at the beach cabin. Come early, stay late. The pay will be your voice.


      2. I bought a wild caught king fillet at Tim's on Saturday. Prices are better for the whole fish. Terrific. Fresh. Positively yummy. I can't recommend Tim's enough. I've been going there for at least five years and have never been disappointed.

        19 Replies
        1. re: firecracker

          What did you pay for King in the round?

          1. re: kaleokahu

            I called Tim's as a gut-check. The same Oregon troll-caught fillets as QFC had at $12.99/lb. is $23.99. Kings in the round are $15.99/lb.

            the Ballard QFC has a new fish manager, Joanne, who is very accommodating on large orders. She is butterflying my fish at no extra charge and comp-ing us a large seafood assortment platter for my event.

            1. re: kaleokahu

              Good price, Kaleo. Tim's salmon is usually Alaska's best, but it is pricy. Tim's white salmon is truly terrific! The dry pack scallops are delectable. Since the OP indicates he/she doesn't want to go in to Seattle due to high parking fees and tolls, Tim's is a good bet for uber fresh fish on the Eastside.

              1. re: firecracker

                Hi, firecracker:

                As I told Tim this morning, I'll give them a try, thanks.

                I live a few blocks from Fisherman's Terminal, so I always look at the Anthony's fishmarket there. IME, the fish isn't anything special, even though they charge a mint and also claim "Alaska's best..." Sometimes a clip joint is just a clip joint, but I'll take the several knowledgable recs for Tim's.to heart unless/until I learn different. Thanks again.


                1. re: kaleokahu

                  For what it is worth, the ad for the week starting Aug 14 from QFC shows "Wild Caught Rosario Strait King Salmon Fillets" at $12.99 per lb. (with the QFC card, of course).

                  Similar to Kaleo's experience, I find that my local QFC has a very good fish counter, free butchering of whole fish, and the quality and freshness of the featured seafood stands up against the more expensive boutique fish markets.

                  1. re: Gizmo56

                    Hi, Gizmo:

                    SCORE! Jo at the Ballard QFC just called. Her buyer went to the dock today with my request and cherrypicked me a 35-pounder for my Saturday BBQ. The difference between $13/pound and $16/ amounts to $105 savings for me. The added thickness is just what I was looking for to cook on the beach over an alder fire.

                    Oh, and she's Indian-dressing and deboning it for free. Head and squaw candy for stock, too. I'm one happy kanaka.

                    Alarash! You coming, Brah?


                    1. re: kaleokahu

                      Aloha `auinala, kaleokahu-

                      Yes! Spectacular fish, and what service! That's some success story. Jo is a star...hope her employer realizes it.

                      Would so love to join you on the beach for the alder-grilled goodness. What a fine way to enjoy the late summer days.

                      Okole maluna- Gizmo

                      1. re: Gizmo56

                        Me too! Would love to eat that fish - and what a fun party on the beach that sounds like!

                        1. re: gingershelley

                          Hi, gingershelly:

                          The pit is dug, the alder's piled nearby, the blackberries are picked and macerating for the sundaes, coolers are full of ice, fish is still taking the rub, pellicle comes in the morning... We'll have a slingshot contest for a jam assortment and a nice bottle of bourbon.

                          Until 3 years ago, my family did this at the cabin every summer for longer than I've been alive (55 yrs.). The tradition returns tomorrow!

                          If the King is photogenic, I'll post a photo.

                          Would you and Gizmo like to come next year?


                          1. re: kaleokahu


                            Sounds so good. I actually was not fishing (no pun intended) for an invitation, as I have to be on a plane tomorrow evening, but certainly would be honored to see you next year, if the stars align. We are nearly the same age, by the way, as my user name may suggest.

                            Have a great one tomorrow, and a photo would be most welcome. We bbq'd some filet of the QFC king tonight on our Weber and it was excellent.



                            1. re: kaleokahu

                              Oh Kaleo - I would be SO HONORED to come next year:) That would be a delight!

                              Of course, I would be happy to contribute some wonderful dish or two to the event.

                              What a great tradition in your family. I love that sort of thing.

                              Please explain further about the jam-and-slingshot action?

                              1. re: gingershelley

                                Hi, Gizmo and gingershelly:

                                We had a fabulous time yesterday. Cooked the salmon as always: slow, low, and smokey, only from the skin side, basted in butter, just until the flakes break with a fork.

                                Here are a few photos. Thanks again to Jo at Ballard QFC for sourcing a great fish.


                                PS: gingershelly, the slingshot contest was a new idea this year to have a little friendly competition. I rigged a big metal flowerpot on a long stake about 40 feet out from the seawall, and everyone got 10 shots. Anyone who hit it made the final, and then the first finalist to hit again won first prize, the second second, etc. A 10-year old second cousin took first, so she got the case of assorted jams. The bourbon went to #2, and #3 got a cedar plank setup for salmon.

                                1. re: kaleokahu

                                  Spectacular! Hope to join you next year.

                                  1. re: kaleokahu

                                    It looks fabulous, tasty, and a wonderful time! Nice grill set up.

                                    And I would be up for that slingshot competition and more next year!

                                    Glad you all had a wonderful time:)!


                          2. re: kaleokahu


                            I'm not going to lie, I'm tempted to dial 1-800-I-FLY-SWA to catch an SMF to SEA for the weekend.

                            35 pounder!!

                            1. re: alarash

                              You can have the first bite out of the belly, like a lucky seal...

                          3. re: Gizmo56

                            This is delicious news, indeed. I remember savoring the 1970 irony that a fishmarket a stone's throw from Fishermen's Terminal, for cryin' out loud, featured dead-eyed fish in saggy saran and display cases that smelled of more fish death. Hooray, hooray, oh frabjous day.

                          4. re: kaleokahu

                            I thought Tim was in Hawaii for a dear friend's wedding. He was moaning about having to wear a tux in the heat. The next thing out of his mouth was how handsome he was in a tux. I rolled my eyes. He said his wife did the same thing.

                            Tim's wife owns and runs a donut shop at The Market which everyone says is good. I don't like sweets and would much rather have savory, so ....

                            Until I started going to Tim's I didn't know diddly about wet v. dry pack scallops. I didn't know about higher Omega 3's in white salmon. I feared Ohno. Now I just say "Bring it".

                            1. re: firecracker

                              Hi, firecracker:

                              Hmmm, maybe the dude wasn't Tim...

                              Tell him slippas make tuxes in the 'aina mobettahs.