Wild Coastal Cuisine from the Edge of the Pacific Northwest
Artist feature: Daniel Ferreira, Cooking Around the Sound
Cooking Around the Sound is a visceral celebration of the Pacific Northwest, bringing elevated, regionally-inspired cuisine to the rugged fringes of the Washington coast. Led by creator/chef Daniel, each dish is a tribute to the landscape, crafted on driftwood-strewn beaches and islands accessible only by kayak. From the mist-covered shores of the Hood Canal to the hidden inlets of the Puget Sound, the channel highlights the raw connection between the elements and the plate, featuring local treasures like Dungeness crab, Pacific oysters, and Beecher’s Handmade Cheese.
The experience is defined by a high energy, fast-paced aesthetic that trades dialogue for the rhythmic, mechanical sounds of the craft—the heavy clink of a skillet, the hiss of a searing pan, and the steady pull of the tide. Every shoot captures the grit of the Pacific Northwest, showcasing technical skill and the authentic beauty of preparing meals in the wild.
With the channel’s iconic mascots, Captain Pepper and Old Salty, standing watch over every meal, Cooking Around the Sound offers a gritty, authentic, and visually stunning look at the spirit of Pacific Northwest coastal cooking.
Smoked Wild Sockeye Salmon Dip
This recipe brings the bold, smoky flavors of the Pacific Northwest directly to your bowl. Perfectly balanced with a hint of citrus and the bite of fresh herbs, it’s a rugged yet refined dip designed to be prepared—and enjoyed—wherever your kayak takes you.
• 1 package (4oz) Smoked Wild Sockeye Salmon
• 1 block (8oz) Tillamook Cream Cheese
• 1/2 cup Tillamook Cultured Sour Cream
• 1/4 Red Onion, finely diced
• 2 tbsp Capers, drained
• 1 tbsp Fresh Dill, chopped
• 1 tbsp Fresh Chives, finely minced
• 1/2 Lemon, freshly squeezed
• To taste: Black Pepper (from Captain Pepper)
• For serving: Saltine or buttery crackers
Build the Base: In a mixing bowl, combine the cream cheese and sour cream. Fold them together until smooth and velvety. Prepare the Salmon: Gently break the smoked sockeye salmon into bite-sized flakes and add them to the base.
The Aromatics: Add the finely diced red onion, capers, fresh dill, and minced chives. These provide the color and sharp, herbal brightness that cut through the richness of the salmon. Season & Brighten: Squeeze in the fresh lemon juice and add a generous crack of black pepper. The Fold: Gently fold all ingredients together until well-incorporated, ensuring the salmon stays in distinct, flavorful pieces.
Serve: Transfer the dip to a bowl, garnish with extra chives and dill, and serve with plenty of crisp crackers.
Chef’s Note: This dip is best enjoyed on a driftwood strewn beach with the sound of the tide in the background.
Follow the journey: Instagram & TikTok @cookingaroundthesound.