Tag: oregon coast salmon fishing

Ocean salmon anglers enjoying best season in decades

BROOKINGS, Ore. (April 12, 2026) – The earliest ocean salmon season opener since the 1980s has produced some of the best saltwater king fishing in years out of Brookings, and by all indication it will get even better as the peak season approaches.

This year’s ocean salmon season for Brookings and most of the Oregon Coast runs March 15-Aug. 31, with a two-salmon-per-day limit. Wild or hatchery kings may be kept. Anglers can also keep hatchery coho salmon as part of that limit from June 6-Aug. 23. Peak season is generally June and July out of Brookings, which already has the highest catch rates in the entire state for the first month of the season from mid-March and early April.

Anglers hold king salmon caught aboard the Miss Brooke in April 2026.

The Pacific Fishery Management Council gave final approval to the season today (April 12), concluding a week-long meeting in Portland with fishery managers and fishing advocates from Oregon, Washington, Idaho and California. Strong run forecasts for the Sacramento and Klamath Rivers, as well as the Columbia and Snake rivers allowed state and federal fishery managers to approve the 170-day ocean salmon season for Brookings and the rest of the Oregon Coast south of Cape Falcon. It is the longest season for Brookings in at least four decades, and major shift in salmon management that saw severe closures from Humbug Mountain, near Port Orford, to the California border in recent years.

Fishing has been good out of Brookings so far this season, much better than was expected, but a sign of a large salmon run with abundant baitfish and good ocean conditions. The majority of the salmon caught offshore of Brookings are from the Sacramento and Klamath systems, and those rivers have an ocean abundance forecast of around 750,000 adult salmon this year. Salmon from the Columbia and Snake rivers also contribute to the catch off of Brookings, with fish also mixed in from the Rogue, Chetco, Smith, Umpqua and Eel rivers.

Carin Sharp holds a nice salmon caught on the Miss Brooke in April 2026.

So far this season, the Miss Brooke and Dash of Brookings Fishing Charters have been producing good catches for customers, with catches ranging from a fish per rod to limits. In March, many of the salmon were 5 to 8 pounds, but now fish to 15 and even 20 pounds are being caught. Historically, fishing was slow out of Brookings in March, April and early May, but this year has been steady and showing rapid improvement. Private boats and the charters from Brookings Fishing Charters are reporting good catches and impressive numbers of fish, both inshore and offshore.

Salmon catches aboard the Dash during a stormy day in April 2026.

Trolling anchovies or herring behind Fish Flash flashers has worked best. Some fish also are being caught on Spin Fish, Cut Plugs and other artificial baits. Anglers trolling with divers are doing well, while downriggers also are producing fish. Early in the season, the best fishing was closer to shore, but as commercial crabbers pulled gear from deeper water, fishing took off in 200 to 250 feet of water offshore of Bird Island.

Sport fishing representatives meet with federal and state fishery managers during the Pacific Fishery Management Council meeting in Portland this past week. (Photo by Capt. Andy).

Brookings Fishing Charters Capt. Andy Martin made the trip to Portland this past week to participate in the Pacific Fishery Management Council meetings and advocate for the lengthy season. Capt. Mike Sorensen of the Miss Raven in Newport was a chief architect of the seasons, serving as the charter boat representative to the council, along with sport fishing representative John Christie. Other charter boat captains involved in developing the seasons were Capt. Steve Sohlstrom of Ilwaco and Capt. Butch Smith of Ilwaco, who is also a voting member of the PFMC.

With abundant schools of baitfish off of Brookings, the size of the salmon is quickly increasing. The salmon are known as “feeder kings,” as they put on weight and size before returning to rivers in the fall to spawn. Some of the salmon will spend another year in the ocean, returning in 2027.

Strong returns to the Sacramento River last year, much higher than expected, with a jack salmon count the highest since 2011, helped ease concerns over the lengthy season this year. Salmon also were observed naturally in the upper Klamath River after dam removal, giving fishery managers confidence the Klamath salmon run will rebound.

California also will have a salmon season this summer, but it is much shorter and more restricted. Brookings is poised to produce the best fishing on the coast this year, as abundant bait could very well keep the salmon close to Brookings and Gold Beach for much of the summer. The baitfish also have attracted big groups of pelicans and seabirds that feed on them.

To book an ocean salmon charter with Brookings Fishing Charters, call (541) 813-1082 or book online at www.brookingsfishing.com.

Salmon chowder easy and delicious

By Capt. Andy Martin – The thrill of catching hard-fighting king and coho salmon is a top draw to the Oregon Coast. Salmon also are highly prized because they are so delicious to eat. Whether grilled, baked or smoked, salmon are one of the most popular fish to eat. They also make great chowder.

Salmon chowder is one of my favorite ways to enjoy salmon, and was one of my daughter’s favorite seafood dishes as she was growing up. This chowder recipe was perfected by fishing guides in remote Alaska, who would prepare the tasty dish for their clients on the banks of the river after they caught their first fish of the day. The guide would cook the chowder for lunch while clients continued to fish. This chowder is a great way to enjoy salmon year round, as it can be made from fresh or frozen salmon. Canned or smoked salmon can also be substituted.

When I made this one the banks of the river in Alaska, where some fresh ingredients were not readily available, I used cans of evaporated milk, which work fine, but half and half (or even heavy cream) is better. Ingredients listed here are a good starting point, but you may want a little more salt and pepper, and vary amounts of potatoes, celery and onion (I never carried a measuring cup or measuring spoons in my gear bag during guided fishing trips!)

Alaska Guider Chowder

5-6 strips bacon, cooked and crumbled, grease reserved

2 tablespoons butter or olive oil

1 cup diced celery

1/2 cup diced onion

2 cups cubed potatoes

1 cup water (or chicken broth)

Pinch of flour

2 tablespoons dried dill

1 teaspoon pepper

1 teaspoon salt

1 teaspoon lemon pepper

1 teaspoon garlic power

1-2 pounds salmon, bones and skin removed, cut into smaller chunks

2 cups half and half, or heavy cream

1 can corn, drained,   or 1 1/2 cup frozen corn

Bacon is a key ingredient in salmon chowder.

Start by cooking several pieces of bacon. Save the greese. The bacon adds flavor to the chowder.

Chopped celery and onion.

In a large pot, cook chopped onion and celery with butter or olive oil. One small onion and a few stalks of celery is all that is needed.

Add potatoes, and season with salt, pepper, garlic, lemon pepper.

Add four to six small to medium skinned, chopped up potatoes. Stir in chopped bacon, bacon grease, salt, pepper, lemon pepper and garlic. Add a pinch of flour and cook, stirring frequently, for 5 minutes.

Add just enough water to almost cover potatoes.

Add enough water to almost cover the potatoes. Be careful not to add too much, especially if you like thicker chowder. Add a generous amount of dried dill weed. Cook the potatoes until almost done.

Add raw salmon to the chowder.

Just as potatoes are almost done, add chopped up raw salmon. Remove the skin and bones before adding to the chowder. Stir and continue to cook over medium heat.

The salmon will crumble to small pieces as it cooks.

As the salmon cooks, it will break apart into small pieces. Continue cooking until salmon is done.

Add frozen or a can of corn, drained.

Once the salmon is cooked, add a can of drained corn, or a bag of frozen corn. Stir well.

Add one to two cups of half and half.

The final step is adding one to two cups of half and half. Heat, stirring frequently, until chowder is hot.

A dash of Tabasco sauce adds a little kick to the finished chowder.

Enjoy the chowder with a dash of Tabasco sauce, or a dab of butter. Serve with warm bread or crackers.

To catch a salmon on the Oregon Coast to make this delicious salmon chowder, visit http://www.brookingsfishing.com.