Saffron Salmon

Review by: Bruce Bilmes and Susan Boyle

The most common words used to describe Saffron Salmon are “fine dining.” Yes, the quality is high, and be forewarned, prices, while by no means outrageous, run beyond what Roadfooders come to expect. Nevertheless, in our opinion, of the pricier restaurants of Newport, there’s no better place in which to drop a Benjamin.

You will likely need a reservation to dine here in the evening, especially on summer weekends (request a window table). Once you step through the door, though, you’ll find a restaurant without pretense, but with a spectacular view of Yaquina Bay and the Yaquina Bay bridge. No need to dress up.

Saffron Salmon specializes in Pacific Northwest cuisine. There are local shrimp and clams and mussels on the menu, but the best way to be distracted from the view is with a plate of calamari, pan-sauteed in olive oil. This is not the crunch-crusted bar-food squid sold all over America, but gently cooked rings and tentacles of the cephalopod invigorated with garlic, hot pepper, lemon, and parsley. Shreds of raw cabbage supply the crunch to one of our top-ten restaurant dishes of the year!

The salmon is always wild, and you won’t find it fresher or more carefully cooked than right here. In season, they buy Dungeness crab live and cook and pick it themselves. The clam chowder is very popular, and it looked wonderful. So did the cones filled with bronzed, twice-fried French fries. The spicy seafood stew is made with a richly flavored stock and is densely populated with finfish and shellfish.

Not in the mood for seafood? There’s a lamb burger made from lamb raised at Walker Farms in Siletz, OR. Or you can enjoy your lamb as a rack, or choose beef in the form of a steak or burger. At lunch, we like the looks of the grilled salmon sandwich with saffron aioli and the crab BLT with a side of Asian slaw.

Want to finish with something sweet? The warm cobbler made with a mixture of Oregon berries, topped with cold and creamy vanilla, is the perfect way to end a Pacific Northwest meal.

A special shout-out to our top-notch waitress Joy, who just happened to be the same fine waitress we enjoyed a few days earlier at Local Ocean at the other end of Bay Boulevard!

What To Eat

House Salad with Oregon Pink Shrimp

Lightly Dusted Calamari Sauteed in Olive Oil

Spicy Seafood Stew

Grilled Wild Salmon Filet

Warm Oregon Berry Cobbler


Saffron Salmon Recipes


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