As a chef who loves the outdoors, nothing beats the thrill of a catch-and-cook adventure, especially in a place as breathtaking as Washington's Olympic Peninsula. I had the chance to experience this firsthand, fishing for wild salmon in one of the most serene spots I've ever encountered—the Queets River. The day began with excitement in the air as we geared up to fish, but little did I know, this would turn into one of the most memorable meals I've ever prepared in the wild.

The Quest for Washington Wild Salmon

Meeting up with my guide, the host of Hook, Line, and History, I knew I was in for a treat. She's lived in the area for years, deeply connected to the land and its waters, and knows the ins and outs of fishing in these parts. We set off on a bumpy, overgrown road—a real Pacific Northwest experience! But the destination made it all worth it: the mighty Queets River, just a few miles from the Pacific Ocean, where wild coho salmon are making their annual journey to spawn.

This time of year, the river is calm, wide, and teeming with life. You can feel the energy of the fish as they prepare for their upstream migration, and I couldn’t wait to get my line in the water.

Spinner Fishing: My First Time!

Fishing is not new to me, but spinner fishing was a whole new ballgame. My guide explained the technique—using spinners with a weighted body and blade to attract the salmon. The crazy Alberto knot was our secret weapon, helping me cast with precision. It was a blast learning the nuances of the gear, but honestly, just standing in the river, feeling the current, was an experience in itself.

With every cast, the anticipation built. The spinner would cut through the water, and my heart raced every time I heard a splash. Then it happened—fish on! Unfortunately, it wasn't a salmon…it was a classic trout, which was still a good eater and a keeper.

Preparing Pan-Seared Trout with a Chef’s Twist

Once we had our catch—beautifully cleaned and prepped—it was time for my favorite part: cooking. We kept it simple, using ingredients anyone would likely have at home. A quick, easy sauce with cilantro, honey, dijon mustard, lemon juice, and salt was the perfect complement to our pan-seared trout. The key to cooking outside is keeping it fuss-free yet delicious, and this dish was just that.

While the fish cooked, the scent filled the air—pure heaven. I had also foraged some wild blackberries earlier, and their sweet, tart flavor paired perfectly with the richness of the trout. A squeeze of lemon and the berry garnish and we were ready to eat.

A Catch and Cook Meal to Remember

Sitting on the riverbank, sharing this freshly cooked trout, we honored the fish and the land it came from. The fish was delicate, flavorful, and had no “fishy” taste—just the clean, fresh essence of the Pacific Northwest. The bright pop of the berries added a refreshing contrast, making every bite feel like a celebration of the natural world around us.

As a chef, I always aim to connect people to their food. This experience was about more than just catching and cooking—it was about embracing the place, the culture, and the history of the Pacific Northwest. For me, this is the magic of cooking outdoors. Every meal becomes an adventure, and every bite tells a story.

Order Wild for Salmon

If you can’t make it to Washington’s rivers to catch your own salmon, I’ve got you covered. Check out Wild for Salmon—an amazing company that ships fresh, sustainably caught salmon right to your door; be sure to use the discount code ChefCorso2024. You can have that wild, fresh taste of the Pacific Northwest in your own kitchen. Whether it’s black cod, coho, or king salmon, they’ve got it all. And trust me, it’s way better than what you’ll find at most grocery stores.

This trip to the Queets River reminded me why I love what I do. From the thrill of the catch to the joy of preparing a simple, fresh meal and sharing the experience with a new friend. I can’t wait to head out on my next adventure, learn more, and, of course, cook up something delicious along the way. Until next time, happy cooking!

Honey Dijon Sauce

• Cilantro – 1/2 C
• Honey – 1/4 C
• Dijon Mustard – 1/4 C
• Lemon juice – 1/4 C
• Salt – to taste
• Optional – Garlic Powder – 1/2 tsp
• Scale up as needed