Some say that the best barbequed salmon is served right here at SeafoodFest. Well, it's no wonder, we've been doing it for 35 years!

What's our secret? Well, we have a number of them. FIrst, Trident Seafoods delivers the freshest of the fresh the day before the event. (And they donate all 2,000 pounds of it!) Two weeks before the event, our Barbeque Chair finds a worthy alder tree, chops it down and splits the wood. Next, our EXPERT chefs, Warren Aakervik and his team from Ballard Oil, and Doug DIxon and the guys from Pacific Fishermen, get to work. They have a simple, but time-honored recipe, which of course, we are not able to divulge. Finally, the fillets go into the specially designed cookers, fabricated right here in Ballard.

It's fairly simple, but it's hot and hard work and requires lots of coordination. Perhaps it is like a cultural tradition, an artform handed down from one generation of workers to the next.

But whatever it is, IT IS DELICIOUS! So be sure to get your belly-full!