King Salmon
Oncorhynchus tshawytscha
The largest and richest of the Pacific salmon, King Salmon has deeply flavored, sweet, fatty flesh and a creamy, firm texture that shines whether you serve it raw, lightly cured, or cooked over high heat.
Range
California to Alaska
Method of Capture
Troll, Gillnet
Seasonality
Year-round
Size Range
8 to 30 pounds
Sustainability Consideration:
King Salmon must spawn in freshwater, so dams, diversions, and habitat damage in rivers and upper watersheds can put serious strain on individual runs and overall populations. Protecting spawning habitat and migration routes is critical to the long-term health of this iconic species.
Flavor & Texture:
Rich, sweet, and distinctly fatty with a creamy, firm texture—the benchmark for luxurious, full-flavored salmon.
Seafood Cooking Tips
King Salmon’s natural oil content makes it forgiving and versatile:
- Grill – Thick fillets or steaks over medium-high heat; crisp the skin and keep the center just medium.
- Poach – Gently poach in seasoned stock, olive oil, or court-bouillon for very tender flesh.
- Bake / Roast – Whole sides or portions with herbs, citrus, or a light glaze.
- Pan-roast / Sauté – Sear skin-side down, finish in the oven, and serve with pan juices.
- Serve raw or cured – Excellent for sashimi, crudo, poke, or salt-sugar cures when extremely fresh.
Pull King Salmon from the heat while the center is still slightly translucent for the best balance of flavor, texture, and juiciness.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
