News From the Wild

Discover what’s happening around the world as we work together to protect wild salmon.

The Latest Updates

With our partners, we’re tracking fish deep into the Olympic Peninsula. This work could make a big difference for Hoh Tribal fishers.

As the world’s largest salmonid gets bigger, cousins start to look like food.

Should you eat salmon? And if so, what kind? We break down what you need to know to shop—and eat—with confidence.

A “conservationist to the core,” Walt Mintkeski’s environmental legacy lives on in Oregon’s coastal rivers.

Meet new team members and key partners in the stronghold movement.

Our new Fisheries Analyst aims to get the very best data to our partners across the Pacific.

Our new Senior Mongolia Consultant is building momentum to protect wild fish across her nation.

Our new Oregon Senior Wild Fish Manager was hooked on conservation from From his very first steelhead.

As the world’s largest salmonid gets bigger, cousins start to look like food.

Should you eat salmon? And if so, what kind? We break down what you need to know to shop—and eat—with confidence.

A “conservationist to the core,” Walt Mintkeski’s environmental legacy lives on in Oregon’s coastal rivers.

Wild Salmon Center’s new Fisheries Analyst aims to get the very best data to our partners across the Pacific.

Made with Patagonia Provisions® Smoked Wild Pink Salmon, cream cheese and green onions, this dip is thick so serve it with a knife for spreading.

Make the recipe from James Beard award-winning cookbook author Diane Morgan.

Subscribe to take action and keep salmon rivers running wild.