Wild King Salmon 1lb

Wild King Salmon, also known as Chinook Salmon, is prized for its rich, buttery flavor, high natural oil content, and large, succulent flakes. Because King Salmon is wild-caught, expect its flesh to naturally vary from deep orange-red to lighter pink, marbled, or occasionally pale, sometimes within the same fillet. This color variation is completely natural and does not affect the quality or freshness of the fish. King Salmon is richer and more buttery than Sockeye or Coho Salmon. Compared with farm-raised Atlantic Salmon, it has a similarly rich flavor but a firmer texture, larger flakes, and a cleaner, more complex finish. Wild-caught by commercial fishermen using troll gear off the Washington coast and landed in Washington State, King Salmon is excellent grilled, roasted, broiled, or pan-seared. We recommend 6–8 oz per person.

Thawing & Storage – For the best quality, thaw Wild King Salmon overnight in the refrigerator. Once thawed, keep refrigerated and use within the recommended refrigerated shelf life.

Easy Seafood Recipe – For Maple Mustard Roasted King Salmon, pat the salmon dry and season with kosher salt and black pepper. Combine equal parts Dijon mustard and maple syrup, then brush the mixture over the salmon. Roast skin-side down at 400°F for approximately 10–14 minutes, depending on thickness, until the fish flakes easily but remains moist in the center. Finish with fresh lemon and serve with roasted vegetables, rice, or a simple green salad.

Health Benefits – Wild King Salmon is an excellent source of high-quality protein and heart-healthy omega-3 fatty acids. It also provides important nutrients including vitamin D, vitamin B12, selenium, and potassium. Its high natural oil content gives King Salmon its signature richness while providing beneficial fats that support heart and brain health.

Did You Know? – King Salmon (Oncorhynchus tshawytscha) is the largest of the five Pacific salmon species and is also commonly called Chinook Salmon. Washington’s commercial ocean troll fishery uses hook-and-line gear, allowing fishermen to catch and handle the salmon individually rather than harvesting them in nets. The fishery generally operates from late spring through early fall and is closely managed through annual quotas, minimum sizes, restricted fishing areas, and vessel landing limits. Exact availability changes throughout the season based on what fishermen are permitted to catch and land.

Frozen Shelf Life: 9 months. Refrigerated Shelf Life: 4 days.