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35 coast-inspired favorites

FROM OREGON'S DOCKS, FARMS, AND FAMILY KITCHENS

A Taste of the
Oregon Coast

Cook your way down the coast with Dungeness crab, wild mushrooms, local berries, comforting chowders, and desserts worth sharing.

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Find Your Oregon Coast Favorite

Search by dish or ingredient, or tap a category to discover your next cozy coastal meal.

Showing all 35 coastal recipes.

Thirty-five flavors that tell a coastal story

These approachable recipes celebrate Oregon ingredients while leaving room for your own family traditions. Buy seafood from a trusted market, choose local products when available, and always check current shellfish advisories before harvesting your own.

PACIFIC NORTHWEST STAPLE

Maple Mustard Cedar-Plank Salmon

Serves 4 · Prep 15 minutes · Cook 15 to 20 minutes

Ingredients

  • 1 untreated cedar grilling plank, soaked according to package directions
  • 1 1/2 pounds salmon fillet
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped dill
  • Salt and black pepper

Method

  1. Heat a covered grill to medium. Mix mustard, maple syrup, lemon zest, and dill.
  2. Season salmon and place skin-side down on the soaked plank. Brush with glaze.
  3. Grill covered until the center reaches your preferred doneness and flakes easily. Watch the plank and keep water nearby for flare-ups.
Coast tip: Use wild Oregon salmon when it is in season and available.
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BAY-TO-TABLE

Garlic Herb Grilled Oysters

Makes 12 · Prep 15 minutes · Cook 6 to 8 minutes

Ingredients

  • 12 fresh oysters in the shell, scrubbed
  • 4 tablespoons softened butter
  • 1 garlic clove, finely grated
  • 1 tablespoon chopped parsley
  • 1 teaspoon lemon zest
  • Hot sauce and lemon wedges for serving

Method

  1. Heat grill to medium-high. Mix butter, garlic, parsley, and lemon zest.
  2. Place closed oysters cup-side down on the grill. Cover and cook until the shells open.
  3. Carefully remove the top shell, add a little herb butter, and return to the grill until bubbling. Discard any oyster that does not open.
Safety: Thorough cooking is the best protection against Vibrio. Follow Oregon Health Authority guidance and current harvest closures.
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OREGON LUNCH COUNTER

Oregon Shrimp Melt

Serves 4 · Prep 15 minutes · Broil 3 to 5 minutes

Ingredients

  • 1 pound cooked Oregon pink shrimp, drained and patted dry
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped dill or chives
  • 1 celery stalk, finely diced
  • 4 thick slices sourdough
  • 1 cup shredded Tillamook cheddar
  • Black pepper

Method

  1. Mix shrimp, mayonnaise, lemon, herbs, celery, and pepper.
  2. Toast the sourdough lightly. Spoon shrimp salad over each slice and cover with cheddar.
  3. Broil until the cheese bubbles and begins to brown. Serve right away.
Coast tip: Look for tiny, sweet Oregon pink shrimp rather than larger imported shrimp.
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OREGON-GROWN DESSERT

Warm Marionberry Hazelnut Crisp

Serves 8 · Prep 15 minutes · Bake 35 to 40 minutes

Ingredients

  • 6 cups fresh or frozen marionberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup rolled oats
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup chopped Oregon hazelnuts
  • 1/2 cup cold plant-based butter or butter, cubed

Method

  1. Heat oven to 375°F. Toss berries with sugar, cornstarch, and lemon; spread in a buttered baking dish.
  2. Combine oats, flour, brown sugar, and hazelnuts. Work in butter until crumbly, then scatter over berries.
  3. Bake until bubbling and golden. Rest 10 minutes before serving.
Coast tip: Add vanilla or dairy-free ice cream and eat it while the crisp is still warm.
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BEACH HARVEST FAVORITE

Oregon Razor Clam Fritters

Serves 4 · Prep 20 minutes · Cook 12 minutes

Ingredients

  • 1 pound cleaned razor clam meat, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 cup flour
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped parsley
  • 1 teaspoon lemon zest
  • 1/2 teaspoon garlic powder
  • Salt and black pepper
  • Butter or oil for the skillet

Method

  1. Pat the clam meat dry and chop it finely.
  2. Mix with the eggs, flour, breadcrumbs, onion, parsley, lemon zest, garlic powder, salt, and pepper. Rest for 10 minutes.
  3. Scoop into a lightly oiled skillet over medium heat, flatten gently, and cook for 3 to 4 minutes per side until golden and cooked through.
Coast tip: Check current Oregon harvest closures, licenses, and limits before gathering razor clams.
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BANDON CRANBERRY COUNTRY

Oregon Cranberry-Hazelnut Bread Pudding

Serves 8 · Prep 20 minutes · Bake 45 to 50 minutes

Ingredients

  • 8 cups day-old bread cubes
  • 2 cups milk
  • 1 cup heavy cream
  • 4 eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup fresh or frozen cranberries
  • 1/2 cup toasted Oregon hazelnuts, chopped
  • 2 tablespoons melted butter
  • Powdered sugar or vanilla sauce, optional

Method

  1. Heat oven to 350°F and butter a baking dish.
  2. Whisk the milk, cream, eggs, brown sugar, vanilla, cinnamon, and melted butter. Fold in the bread, cranberries, and hazelnuts; rest for 15 minutes.
  3. Bake for 45 to 50 minutes, until the center is set and the top is golden. Rest for 10 minutes before serving.
Coast tip: Cranberries are a beloved crop around Bandon and Oregon’s South Coast.
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Photo by Mikey BA via Pexels.

HARVEST-TABLE FAVORITE

Oregon Hazelnut & Quinoa-Stuffed Acorn Squash

Serves 4 · Prep 20 minutes · Bake 40 to 45 minutes

Ingredients

  • 2 medium acorn squash, halved and seeded
  • 1 tablespoon olive oil, plus more for brushing
  • 1 small shallot, finely diced
  • 1 cup cooked quinoa
  • 1 cup finely chopped kale
  • 1/2 cup dried Oregon cranberries
  • 1/2 cup toasted Oregon hazelnuts, roughly chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sage
  • Salt and black pepper
  • 1/3 cup crumbled goat cheese, optional

Method

  1. Heat oven to 400°F. Brush the squash with olive oil, season, and roast cut-side down for 25 minutes.
  2. Cook the shallot in olive oil until soft. Stir in quinoa, kale, cranberries, hazelnuts, thyme, sage, salt, and pepper until the kale wilts.
  3. Turn the squash over, fill generously, and top with goat cheese if using. Bake for 15 to 20 minutes, until tender and golden.
Coast tip: Toast the hazelnuts first for deeper flavor and extra crunch.
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Photo by Nati via Pexels.

ORCHARD-TO-COAST DESSERT

Oregon Pear & Hazelnut Galette

Serves 8 · Prep 25 minutes · Bake 40 to 45 minutes

Ingredients

  • 1 refrigerated or homemade pie crust
  • 3 ripe but firm Oregon pears, thinly sliced
  • 1/3 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/3 cup toasted Oregon hazelnuts, chopped
  • 1 egg beaten with 1 teaspoon water
  • 1 tablespoon coarse sugar
  • Vanilla ice cream or whipped cream, optional

Method

  1. Heat oven to 400°F. Roll the crust into a 12-inch circle on parchment and place it on a baking sheet.
  2. Toss pears with brown sugar, cornstarch, lemon juice, cinnamon, and half the hazelnuts. Arrange in the center, leaving a 2-inch border.
  3. Fold the crust over the pears, brush with egg wash, and sprinkle with coarse sugar and remaining hazelnuts. Bake until deeply golden and bubbling.
Coast tip: Serve warm with vanilla ice cream or lightly whipped cream.
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Seared fish fillet with peas, herbs, and golden sauce on a white plate

Photo by Nadin Sh via Pexels.

OREGON COAST KITCHEN

Pacific Cod with Lemon Herb Crust

Serves 4 · Prep 10 min · Cook 15 min

Ingredients

  • 4 cod fillets (about 6 ounces each)
  • 1 cup panko breadcrumbs
  • 1 lemon, zested and cut into wedges
  • 1/4 cup chopped parsley
  • 3 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Season cod.
  2. Press on mixed topping.
  3. Bake at 425°F until flaky.
Coast tip: Use the freshest local ingredients you can find.
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Golden fried potato wedges with creamy dipping sauce on a wooden board

Photo by George Shervashidze via Pexels.

OREGON COAST KITCHEN

Oregon-Style Jojo Potatoes

Serves 4 · Prep 15 min · Cook 35 min

Ingredients

  • 2 pounds russet potatoes, cut into wedges
  • 3 tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Coat wedges.
  2. Arrange on pan.
  3. Bake at 425°F until crisp.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Timur Weber via Pexels.

COASTAL SIPS

Cranberry Rosemary Spritzer

Makes 4 drinks · Prep 10 min · Cook 0 min

Ingredients

  • 2 cups unsweetened cranberry juice
  • 2 cups sparkling water
  • 1 orange, thinly sliced
  • 4 small rosemary sprigs
  • 2 cups ice
  • 2 tablespoons maple syrup, optional

Method

  1. Fill glasses with ice.
  2. Add juice and bubbles.
  3. Garnish.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by Valeria Boltneva via Pexels.

OREGON COAST KITCHEN

Smoked Salmon Chowder

Serves 6 · Prep 15 min · Cook 35 min

Ingredients

  • 8 ounces smoked salmon, flaked
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 1 1/2 pounds Yukon Gold potatoes, cubed
  • 4 cups seafood or vegetable stock
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons butter
  • Salt and black pepper to taste

Method

  1. Soften vegetables.
  2. Simmer potatoes in stock.
  3. Add cream, salmon, and dill.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe
Bowl of tomato soup topped with croutons, cream, and fresh herbs

Photo by Seats Photographix via Pexels.

OREGON COAST KITCHEN

Roasted Tomato & Fennel Soup

Serves 6 · Prep 15 min · Cook 45 min

Ingredients

  • 2 pounds ripe tomatoes, halved
  • 1 large fennel bulb, sliced
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 4 cups vegetable stock
  • 2 tablespoons olive oil
  • 1/4 cup fresh basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Roast vegetables.
  2. Blend with stock.
  3. Season and add basil.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Polina Tankilevitch via Pexels.

OREGON COAST KITCHEN

Spicy Refrigerator Pickles

Makes 2 pint jars · Prep 15 min · Chill 24 hr

Ingredients

  • 1 1/2 pounds small cucumbers, sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 3 garlic cloves, smashed
  • 1 jalapeño, thinly sliced
  • 4 dill sprigs
  • 1 teaspoon mustard seeds

Method

  1. Pack jars.
  2. Heat brine.
  3. Pour over and chill overnight.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Nadin Sh via Pexels.

OREGON COAST KITCHEN

Garlic Butter Clam Linguine

Serves 4 · Prep 15 min · Cook 20 min

Ingredients

  • 12 ounces linguine
  • 2 pounds littleneck clams, scrubbed
  • 4 tablespoons unsalted butter
  • 5 garlic cloves, minced
  • 3/4 cup dry white wine
  • 1/3 cup chopped parsley
  • 1/2 teaspoon red pepper flakes
  • Salt to taste

Method

  1. Cook pasta.
  2. Steam clams with aromatics.
  3. Discard unopened clams and toss.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Jonathan Borba via Pexels.

OREGON COAST KITCHEN

Dungeness Crab Bisque

Serves 6 · Prep 20 min · Cook 40 min

Ingredients

  • 12 ounces cooked Dungeness crab meat
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 tablespoons tomato paste
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Method

  1. Cook vegetables.
  2. Simmer stock and blend.
  3. Add cream and crab.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by Zak Chapman via Pexels.

OREGON COAST KITCHEN

Pacific Seafood Stew

Serves 6 · Prep 20 min · Cook 35 min

Ingredients

  • 1 pound firm white fish, cut into chunks
  • 1/2 pound peeled shrimp
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups seafood stock
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method

  1. Soften aromatics.
  2. Simmer broth.
  3. Add seafood until opaque.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe
Vegan quinoa bowl with roasted sweet potato, broccoli, chickpeas, avocado, lemon, and tahini dressing

OREGON COAST KITCHEN

Oregon Harvest Vegan Bowl

Serves 4 · Prep 20 min · Cook 30 min

Ingredients

  • 1 cup dry quinoa
  • 1 large sweet potato, cubed
  • 3 cups broccoli florets
  • 1 can (15 ounces) chickpeas, drained
  • 1 avocado, sliced
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  1. Roast vegetables.
  2. Whisk dressing.
  3. Layer in bowls.
Coast tip: Use the freshest local ingredients you can find.
View Full Recipe

Photo by Saveurs Secretes via Pexels.

COASTAL SIPS

Blackberry Oat Smoothie

Makes 2 smoothies · Prep 5 min · Cook 0 min

Ingredients

  • 1 1/2 cups blackberries
  • 1 frozen banana
  • 1/2 cup rolled oats
  • 1 1/2 cups oat milk
  • 1 tablespoon maple syrup
  • 1 cup ice

Method

  1. Add to blender.
  2. Blend smooth.
  3. Serve cold.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by Los Muertos Crew via Pexels.

OREGON COAST KITCHEN

Maple-Roasted Root Vegetables

Serves 6 · Prep 20 min · Cook 40 min

Ingredients

  • 3 carrots, cut into chunks
  • 3 parsnips, cut into chunks
  • 1 large sweet potato, cubed
  • 2 medium beets, cubed
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method

  1. Cut evenly.
  2. Toss with seasoning.
  3. Roast at 425°F.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Daniel Ruiz via Pexels.

COASTAL SIPS

Oregon Blackberry Lemonade

Makes 6 drinks · Prep 15 min · Cook 5 min

Ingredients

  • 2 cups blackberries
  • 1 cup fresh lemon juice
  • 3/4 cup sugar
  • 5 cups cold water
  • 3 cups ice
  • 1/4 cup fresh mint leaves

Method

  1. Mash berries.
  2. Stir with lemon and water.
  3. Serve over ice.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by Will Su via Pexels.

OREGON WILD GAME

Juniper-Pepper Elk Steaks

Serves 4 · Prep 10 min · Cook 12 min

Ingredients

  • 4 elk steaks (about 6 ounces each)
  • 6 juniper berries, crushed
  • 1 teaspoon cracked black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 garlic cloves, smashed
  • 1/2 teaspoon salt

Method

  1. Season steaks.
  2. Sear to safe doneness.
  3. Rest and add garlic butter.
Coast tip: Use the freshest local ingredients you can find.
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Photo by Valeria Boltneva via Pexels.

OREGON WILD GAME

Oregon Bison Burger

Makes 4 burgers · Prep 15 min · Cook 10 min

Ingredients

  • 1 1/2 pounds ground bison
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 burger buns
  • 4 lettuce leaves
  • 1 large tomato, sliced
  • 1/2 cup sliced pickles

Method

  1. Form patties gently.
  2. Cook to safe doneness.
  3. Rest and build burgers.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by John Pozniak via Wikimedia Commons.

OREGON COAST KITCHEN

Frybread: A Respectful Starting Recipe

Makes 8 pieces · Prep 20 min · Cook 20 min

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups warm water
  • 3 cups neutral oil for frying

Method

  1. Mix soft dough.
  2. Rest and pat into rounds.
  3. Fry at 350°F; drain safely.
Coast tip: Frybread has different meanings among Tribal Nations and a complex history tied to forced displacement, survival, and resilience. Learn from Native cooks and respect each community.
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Photo by Kseniia Lopyreva via Pexels.

OREGON COAST KITCHEN

Bandon Cranberry Parfaits

Makes 4 parfaits · Prep 15 min · Cook 10 min

Ingredients

  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1 orange, zested and juiced
  • 2 cups vanilla yogurt
  • 1 1/2 cups granola
  • 1/4 cup mint leaves for garnish

Method

  1. Simmer berry compote and cool.
  2. Layer with yogurt and granola.
  3. Chill and garnish.
Coast tip: Use the freshest local ingredients you can find.
Print This Recipe

Photo by Saveurs Secretes via Pexels.

OREGON WILD GAME

Oregon Elk Chili

Serves 6 · Prep 20 min · Cook 60 min

Ingredients

  • 1 1/2 pounds ground elk
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (15 ounces each) kidney beans, drained
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Salt to taste

Method

  1. Brown elk with onion.
  2. Add remaining ingredients.
  3. Simmer 35 minutes and season.
Coast tip: Use meat and seafood from a trusted local source.
Print This Recipe

Photo by Zak Chapman via Pexels.

OREGON WILD GAME

Slow-Cooked Venison Stew

Serves 6 · Prep 25 min · Cook 3 hr

Ingredients

  • 2 pounds venison, cut into 1-inch cubes
  • 1 1/2 pounds potatoes, cubed
  • 4 carrots, sliced
  • 1 large onion, diced
  • 4 cups beef stock
  • 1 teaspoon dried thyme
  • 2 tablespoons flour
  • 2 tablespoons oil
  • Salt and pepper to taste

Method

  1. Brown venison in batches.
  2. Add vegetables, stock, and thyme.
  3. Cover and simmer until tender.
Coast tip: Use meat and seafood from a trusted local source.
Print This Recipe

Photo by Nadin Sh via Pexels.

DOCKSIDE COMFORT

Creamy Dungeness Crab Pasta

Serves 4 · Prep 15 min · Cook 20 min

Ingredients

  • 12 ounces shell pasta
  • 10 ounces cooked Dungeness crab meat
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • 3/4 cup grated Parmesan
  • 1/4 cup chopped parsley
  • 2 tablespoons butter
  • Salt and pepper to taste

Method

  1. Cook pasta until al dente.
  2. Warm garlic and cream; fold in crab.
  3. Toss with pasta and finish with parsley.
Coast tip: Use meat and seafood from a trusted local source.
Print This Recipe

Photo by Betsai Ekmeiro via Pexels.

PACIFIC CATCH FAVORITE

Crispy Oregon Rockfish Tacos

Serves 4 · Prep 20 min · Cook 15 min

Ingredients

  • 1 pound Oregon rockfish fillets, cut into strips
  • 8 small corn tortillas
  • 2 cups shredded cabbage
  • 1/2 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/3 cup neutral oil for shallow frying
  • 1 lime, cut into wedges
  • 1/4 cup chopped cilantro
  • 1/2 cup pickled onions
  • 1/2 cup crema or avocado sauce

Method

  1. Pat the rockfish dry. Season the flour with paprika, salt, and pepper, then lightly coat the fish.
  2. Shallow-fry over medium-high heat until crisp and opaque, about 2 to 3 minutes per side.
  3. Warm the tortillas and fill with cabbage, rockfish, pickled onions, herbs, and a squeeze of lime.
Coast tip: Rockfish is delicate—keep the coating light so the fresh catch remains the star.
Print This Recipe

Photo by Natalia S via Pexels.

DOCKSIDE FAVORITE

Smoked Salmon Cucumber Bites

Makes 20 bites · Prep 15 min · Cook 0 min

Ingredients

  • 6 ounces smoked salmon
  • 1 large English cucumber, cut into 20 rounds
  • 6 ounces cream cheese, softened
  • 2 tablespoons chopped dill
  • 1 lemon, zested
  • 1/4 teaspoon black pepper

Method

  1. Slice cucumber into thick rounds.
  2. Top with seasoned cream cheese.
  3. Add salmon, dill, and lemon.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Photo by Slavik via Pexels.

OREGON COAST KITCHEN

Vegan Wild Mushroom Chowder

Serves 6 · Prep 20 min · Cook 40 min

Ingredients

  • 1 1/2 pounds mixed mushrooms, sliced
  • 1 pound Yukon Gold potatoes, cubed
  • 1 large leek, sliced
  • 4 cups vegetable stock
  • 1 cup oat cream
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  1. Brown mushrooms and leek.
  2. Add potatoes and stock; simmer.
  3. Stir in oat cream and thyme.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Photo by hissetmehurriyeti via Pexels.

OREGON COAST KITCHEN

Marionberry Mini Pies

Makes 8 mini pies · Prep 25 min · Cook 25 min

Ingredients

  • 3 cups marionberries
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cornstarch
  • 2 refrigerated pie crusts
  • 2 tablespoons milk
  • 1 tablespoon coarse sugar, optional

Method

  1. Sweeten berries with lemon.
  2. Fill small pastry rounds.
  3. Brush with milk and bake at 400°F.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Photo by Julia Filirovska via Pexels.

OREGON COAST KITCHEN

Cranberry Orange Chutney

Makes about 3 cups · Prep 10 min · Cook 25 min

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 1 large orange, zested, peeled, and chopped
  • 3/4 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Method

  1. Combine ingredients in a saucepan.
  2. Simmer until berries burst.
  3. Cool before serving.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Photo by Huzaifa Bukhari via Pexels.

OREGON WILD GAME

Juniper Venison Meatballs

Makes 20 meatballs · Prep 20 min · Cook 18 min

Ingredients

  • 1 1/2 pounds ground venison
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 5 juniper berries, finely crushed
  • 2 garlic cloves, minced
  • 1/4 cup chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Mix gently and form meatballs.
  2. Brown in a skillet.
  3. Finish in tomato sauce until safely cooked.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Photo by Total Shape via Pexels.

OREGON COAST KITCHEN

Oregon Vegan Breakfast Scramble

Serves 4 · Prep 10 min · Cook 15 min

Ingredients

  • 14 ounces firm tofu, drained
  • 8 ounces mushrooms, sliced
  • 3 cups baby spinach
  • 1/2 teaspoon turmeric
  • 1/4 cup nutritional yeast
  • 1 avocado, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Method

  1. Crumble and season tofu.
  2. Cook with mushrooms until browned.
  3. Fold in spinach and serve with avocado.
Coast tip: Choose fresh Oregon ingredients whenever available.
Print This Recipe

Cook and harvest safely

  • Check the current Oregon shellfish closures before gathering clams, mussels, or oysters.
  • Refrigerate seafood promptly and buy from a trusted source.
  • Cook shellfish thoroughly. Discard clams, mussels, or oysters that do not open during cooking.
  • Follow current Oregon Department of Fish and Wildlife rules, licenses, seasons, and limits when harvesting.

Recipe inspiration and references

For more ideas and regional background, explore the Oregon Dungeness Crab Commission recipe collection, crab cooking and serving guidance, and the Wikimedia Commons Dungeness crab food collection.

Inspired by Oregon’s Coast

These recipes celebrate what grows here, what local fishermen catch, and what coastal communities love to eat—from Dungeness crab and wild salmon to cranberries, marionberries, hazelnuts, and fresh seasonal produce.

Pear tart photograph by Nati via Pexels.

What does the Oregon Coast taste like to you?

Every coastal family, café, and fishing crew has a favorite. Share your recipe with The Oregon Coast Guide and help us grow this collection of local flavors.

Submit Your Oregon Coast Recipe