From Portland East to Portland West, summer means seafood. Here in the Pacific Northwest, it's salmon, not lobster, that's our main summer catch. Get to one of these honey holes and get acquainted with one of these extensive wine and cocktail menus before salmon season comes to an end.

Salty’s on the Columbia: For the largest selection of seafood around, hit up this joint on the Columbia River. Whether it’s brunch, a fish festival or simply dinnertime dining that suits you, the salmon is fresh and the wine flows in steadily from the Willamette and Columbia Valley (3839 NE Marine Dr.; 503-288-4444).

Cabezon: Hollywood’s seafood bistro and fish market has a menu that changes daily, and you can even buy fresh fish to go from the just-caught list. Don’t miss out on a glass of the 2008 Westrey Chardonnay from Oregon (5200 NE Sacramento St.; 503-284-6617).

Riffle NW: Choose the Cape Flattery king salmon (with pomme puree, rapini, and a red wine reduction) as your main course, and ponder the many inventive cocktails to bring into the mix. The Keen Tongue (Brandy de Jerez, amaro, lime, allspice) or the Hovercraft (pepper vodka, peach, Benedictine, lemon, honey and egg white) are just two of many well-crafted drinks on the list (333 NW 13th Ave.; 503-894-8978).

Fish Grotto: Flame-grilled and patted down with a house-made secret rub, the wild Pacific salmon here is best followed-up with the Ruby Caipirinha (Leblon cachacca, lime, honey, Domaine des Schistes Maury) for a crisp summer medley (1035 SW Stark St.; 503-226-4171).

Jake’s Famous Crawfish: Not only is this fish house a downtown restaurant landmark, it’s considered one of the top ten seafood restaurants in the nation. Finish off the Northwest Pacific salmon with the Sparkling Gardenia (lemoncello, lemon juice, pomegranate, sparkling wine) for a great taste at this 110-year classic (401 SW 12th Ave.; 503-336-1419).

Bamboo Sushi: Nigiri or sashimi wild salmon pairs perfectly with an affordable sake flight or a cocktail like the Dragon (jalapeno sake, pink guava puree, hibiscus simple syrup) at one of the most sustainable restaurants in the United States (310 SE 28th St.; 503-232-5255).