Long lines at SeafoodFest salmon barbecue

Posted by Geeky Swedes on July 26th, 2008

SeafoodFest began 34 years ago as a salmon feast to raise money for the Ballard Chamber of Commerce. Today, the popular salmon BBQ is still a chamber fundraiser and the heart and soul of this weekend’s event.

For most of the midday hours, a long line stretched down 22nd Ave. Seafood lovers waited in anticipation for an $8 serving of salmon.

Master griller Warren Aakervik holds court for his 33rd annual barbecue. Behind him are two big enclosed grills with burning alder inside.

Big fillets of salmon, donated by Trident Seafood, are placed onto the grill.

The finished product. Yum! Well worth the wait.

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Diana

The seasonings are:
lemon-butter (artificial lemon juice & butter)
Salt
Garlic salt
Pepper
Paprika
Parsley
The SECRET ingredient: damp Alder logs on the fire below (for home cooking, you could use dampened alder chips on top of coals). Cook slowly on a grill with a hood (to add the smokey flavor).

Michael

Man that was the best salmon that I've had for a while. I had to go back later for a second plate it was so good.

Carolyn

Does anyone know the herbs/rub that they put on the salmon? Had some yesterday and it was fabulous. I'd like to try and make something similar at home. thx!