401 NE Northlake Way | Lake Union
Sunday - Thursday 11 am-8 pm
Friday & Saturday: 11 am-9 pm
Happy Hour: Daily 3:00 pm-6:00 pm
Originally, Ivar had plans to build a floating restaurant overlooking Lake Union, but after the City of Seattle rejected architect John Adam's design, he built an Adams-designed Indian longhouse on shore instead. In 1971, largely based on the interior of the Salmon House, the Seattle Historical Society gave Haglund and Adams its Award of Merit for historical contributions to Seattle.
When you visit, you will find a beautiful cedar replica of a Northwest Native American Longhouse, complete with an open-pit Native American-style barbecue for preparing succulent alder-smoked dishes. Here, in a dining setting filled with Northwest native art, décor and historical photographs, you'll enjoy memorable meals surrounded by spectacular views of boats cruising Lake Union and Seattle’s skyline.
Favorite daily entrees and fresh-sheet selections include alder-smoked salmon, prawns, alder-smoked chicken, and seasonal seafood specials. The outdoor Fish Bar offers casual lakeside dining or quick take-out food.
To pick up food by boat, we offer a dock to tie up for a quick grab and go. Order ahead to get your fish even faster!
Overlooking Downtown Seattle
Lake Union
ADDRESS:
401 NE Northlake Way
(206) 632-0767
PARKING:
During business hours, guest parking lots can be found on premises or directly across the street from the restaurant. Street parking is also available, as well as a boat dock for to-go orders.
CONTACT:
webmail@keepclam.com
Address & Parking
Salmon House Dining Room and Whalemaker Lounge
Salmon House Executive Chef Jason Castillo
Chef Jason Castillo
Executive Chef | Ivar's Salmon House
Jason is inspired by everything food, from cooking it himself and learning new techniques to seeing chefs portrayed in TV and movies. His favorite food is any style of taco — fish, chicken, carne asada, slow roasted pork — you name it. He revels in the tradition and culture you can taste with the first bite, bringing that feeling to the food he makes.
Jason began his career in the restaurant industry at 15 years old while working as a dishwasher for his mother, a chef who followed recipes handed down from Jason’s grandmother. He loved the smells, flavors and colors of his mother’s cooking, and he reveled in the joy the guests showed after eating her meals and interacting with her. In time, after observing and getting time cooking on the line, Jason was given the opportunity to begin prepping and cooking alongside his mother.
The extra work paid off. One day when the restaurant was short two cooks during a morning shift, and Jason’s mother let him run the line for breakfast at the age of 16. The experience was everything he’d hoped, especially after seeing the positive reactions from the diners. There was no going back for him at this point – he knew he wanted to be a chef.
His time with Ivar’s began with the Salmon House Fish Bar in 2005, but being so close to the full serve kitchen he wanted more, eventually making his way into the big full serve kitchen. He worked closely aside the other chefs, learning while preparing Ivar’s seafood specialties, not to mention the world-famous Salmon House cornbread. Just as athletes proudly wear their uniforms with team logo, Jason is excited to put on his chef’s coat with the Salmon House logo. As he says, “Just give me a knife and some delicious piece of salmon, and I will take you on a culinary journey.”
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