Wild West Coast salmon are right around the corner, with first fish expected just after Memorial Day. This is one of those seasons chefs wait for every year and for good reason.
When these runs hit, demand comes fast and hard. The early weeks are where menus stand out, and once supply starts getting spoken for, it can get tight quickly. With strong runs expected out of Alaska and the Pacific Northwest, the opportunity is there, but planning ahead is what separates the guys who feature it from the ones chasing it.