The Slow-Roasted Salmon recipe turned out sublime: moist, tender, perfect. Credit: EXCERPTED FROM 'THE PACIFIC NORTHWEST SEAFOOD COOKBOOK.' PHOTOGRAPH COPYRIGHT 2019 BY CELESTE NOCHE. REPRODUCED BY PERMISSION OF THE COUNTRYMAN PRESS. ALL RIGHTS RESERVED.

The Slow-Roasted Salmon recipe turned out sublime: moist, tender, perfect.

The Slow-Roasted Salmon recipe turned out sublime: moist, tender, perfect. EXCERPTED FROM ‘THE PACIFIC NORTHWEST SEAFOOD COOKBOOK.’ PHOTOGRAPH COPYRIGHT 2019 BY CELESTE NOCHE. REPRODUCED BY PERMISSION OF THE COUNTRYMAN PRESS. ALL RIGHTS RESERVED.

Despite having lived in two coastal cities where seafood was fresh and bountiful, I never really learned how to cook it. General intimidation, a bigger shopping expense for (what seemed to me) an unpredictable outcome, laziness… it just felt easier to enjoy seafood at a restaurant. Leave it to the pros.

The Pacific Northwest Seafood Cookbook is made for folks like me, though experienced seafood makers will likely find much to bookmark for later feasting. It’s written by Naomi Tomky, a well-regarded industry-experienced Seattle-based food writer whose thoughtful analysis on the local culinary scene and beyond has appeared everywhere from the New York Times to Food & Wine magazine to this very publication, and she brings an easygoing conversational tone to her cookbook debut.

Leilani was the managing editor at The Stranger beginning in January of 2017. In addition to her boring administrative duties, she sometimes got to write stuff. She’s also a Phishhead, and doesn’t...