Some people may define us as “fine dining,” but we are not pretentious. We are simply people who love food, wine, great company and the restaurant business.

The cuisine at Saffron Salmon asserts itself as stylish and pared-back, inspired by the abundant local seafood. All of our sauces, stocks, dressings and desserts are made from scratch.

Quality ingredients are a must at Saffron Salmon. We use only wild salmon from the west coast. Our salmon is usually local, fresh whenever possible and troll caught by reputable fishermen. We buy live Dungeness crab from the fishing vessel Winter Hawk, when in season, and pick the meat ourselves to ensure quality and freshness. Saffron Salmon also utilizes local fisherman, Clint Funderburg of Island Wild Seafoods, to provide excellent fish from the waters of the tropical Pacific Ocean. Our pasture raised chicken is from Walker Farms of Siletz, Oregon. We make use of the farmer's market during the summer months along with other local vendors.