The Most Popular 4th of July Dish in Every U.S. State

When the coals are hot and the air smells like pine, that’s when salmon hits the grill—laid across soaked cedar planks and kissed with lemon, dill, or maybe a maple glaze. In Washington, this 4th of July staple reflects both Native American tradition and Pacific Northwest freshness.

The wood smolders gently, infusing the fish with smoke while keeping it tender and moist—no marinades, no fuss—just clean flavors and careful fire. You’ll find it served beside wild rice, grilled asparagus, or simple greens. And in every bite, the region shows through: wild, crisp, and quietly unforgettable.