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In the Pacific Northwest, coastal Native American tribes regarded salmon as a culinary cornerstone of the potlatch—a lavish ceremonial feast. For centuries, cooks would catch salmon at the mouths of rivers, where the freshwater streams met the sea. They’d season the fillets with wild herbs, then grill the fish over a crackling driftwood fire on the beach. With our classic blend, we’ve made it easy to recreate these rich, smoky flavors at home.
- 3-oz. tin.
- Made in USA.
- A Williams-Sonoma exclusive.
- Use & Care
- Rub 2 tsp. potlatch seasoning into 1-lb. salmon fillets before grilling or baking. It's also delicious rubbed into steaks or blended with safflower oil and used to baste chicken or turkey.
- Kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil.
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