Wild Tribal-Caught Columbia River Salmon
Since time immemorial, the Yakama, Warm Springs, Umatilla, and Nez Perce peoples have practiced sustainable salmon fishing that nourishes both body and spirit. These time-honored traditions foster a rich culture of sharing and trade, one you are invited to participate in and support with each purchase of fish.
Fresh Fish Availability
Columbia River salmon from tribal fishers is available year-round, with fresh catch running from April to October, pending species. If a fresh season is marked “closed,” that species may also be found frozen, smoked or canned by searching locations and availability below.
Salmon is highly sought after for its exceptional flavor, rich in natural oils and nutrients like omega-3s that promote heart health. Caught using sustainable methods passed down through generations of Tribal fishers, Columbia River salmon carries the legacy of Indigenous stewardship and respect for the land. Supporting this source helps preserve the cultural heritage of Native communities while enjoying a delicious, nutrient-packed fish that reflects the purity and vitality of the river’s ecosystem.
Locations
When salmon season opens (see dates), native fishers will sell fresh fish at a number of locations along the Columbia. When not in season, native fishers can be found selling frozen, smoked or canned salmon from the recent run.
Legend
Occasionally Staffed Fish Sales Site
Regularly Staffed Fish Sales Site
Available Fish
Each salmon species offers distinct flavors and nutritional benefits. Chinook is prized for its rich, buttery taste and high omega-3 content, making it incredibly nutrient-dense. Steelhead is similar to trout, offering a milder, leaner flavor with a delicate texture. Coho has a firm texture with a balanced, subtle taste, while Sockeye is known for its vibrant red flesh and robust, bold flavor.
See below for and up-to-date snapshot of available canned, smoked and fresh fish.
What Makes Our Salmon Special?
Columbia River tribal-caught salmon stands apart from other Pacific Northwest fish on the market. Caught by skilled, HACCP-certified Tribal fishers using sustainable methods honed over centuries, this salmon is unmatched in quality, flavor and nutritional benefits. From the rich, buttery Chinook to the bold sockeye, each fillet bursts with freshness, packed with heart-healthy omega-3s and essential nutrients.
This isn’t your average fish – it’s wild, responsibly sourced and only available during select seasons. When you buy this salmon, you’re getting more than a meal; you’re enjoying a rare, premium product steeped in cultural tradition and natural purity. Limited availability means it sells fast, so don’t miss your chance to experience the best salmon nature has to offer!
Tribal Culture and Fishing Techniques
Platform fishing is a time-honored practice where wooden structures are built along riverbanks, allowing fishers to catch salmon using dipnets and hoop nets. While they’ve updated their tools with modern materials like steel-reinforced plastic, the methods and skill remain rooted in tradition.
Choosing Columbia River salmon supports sustainable fishing and preserves Indigenous culture. Whether you’re grilling Chinook or baking coho, every salmon tells a story of stewardship, care, and respect for the river’s ecosystem, ensuring these fish thrive for future generations.
Gillnet fishing is another method used by Tribal fishers. These nets, up to 400 feet long, allow the salmon’s head to pass through while trapping the body, making it an efficient, responsible way to catch salmon without harming the population.
Whether you’re exploring recipes like Asian Salmon Kebabs or Salmon with Salsa Verde, each bite of Tribal-caught salmon from the Columbia reflects a deep connection to the land, a commitment to sustainability and support for Indigenous communities.
Salmon Tips
Don't Overcook
For perfectly moist salmon, cook it to an internal temperature of 125°F for medium-rare. Salmon continues to cook off the heat, so remove it just before it's fully done.
Season Simply
A little olive oil, salt, pepper, and a squeeze of lemon enhance the salmon's natural flavor. Fresh herbs like dill or parsley add brightness without overpowering the fish.
Crisp the Skin
If your salmon has skin, cook it skin-side down on a hot, oiled pan for 4-5 minutes before flipping. This gives you a deliciously crispy texture while protecting the delicate flesh.
Finning
With the fish on its side, take the pointed end of a sharp fillet knife and at a slight angle, cut inward, all the way from head to tail on both sides of the dorsal fin. Be careful not to slice through the bone. Lift out the fin. Repeat for the bottom and cut circles around the fins to remove.
Gutting
Be sure to ask the fisher when the salmon was caught and gut within 48 hours of catch. With the fish on its side, slice the belly open from gills to anus and extract the innards, removing the kidney from alongside the spine. Clean up any residue with a cloth or paper towel.
Cleaning and Storing
Avoid washing the salmon until you’re ready to cook as water will break down the flesh resulting in a loss of flavor. Instead, refrigerate or freeze until cooking time, then quickly dip in cold salted water and immediately pay dry.