If there’s one thing Seattleites can agree on (besides rain), it’s that our salmon rocks. We’ve got some of the freshest and most delicious salmon in the country, and there’s no reason not to be using every part of it. In this class, Neil Duncanson will bring in whole local salmon, and then teach you what to do with it. You’ll learn how to butcher, sear, grill, poach, glaze, and fry your fresh catch as you make crispy skin salmon with spring peas, asparagus, and a preserved lemon tahini sauce; oil-poached salmon toasts with whipped garlic schmear, charred pea vines, and lemon; chili-glazed grilled salmon collar; and cioppino stew with baby potatoes, and spring onions.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.