Wild Alaskan King Salmon (Portion)
Wild Alaskan king salmon, troll-caught in Southeast Alaska and flash-frozen at sea in 7 to 9 oz portions. King is the largest, fattest and richest of the Pacific salmon, and it is the one chefs ask for by name.
The fat is the point. King salmon carries more of it than any other salmon, which is what gives it that soft, buttery texture and makes it forgiving to cook. Where sockeye goes dry in a moment, king holds.
Troll-caught, one fish at a time
Trolling means catching salmon on individual hooked lines drawn slowly behind the boat. Each fish is brought aboard on its own, bled and cleaned immediately, and frozen within hours. It is the most labour-intensive way to catch salmon and it produces the best fish, because nothing is crushed in a net and nothing sits waiting.
We are fishermen-owned, and the boats that catch this salmon are named on our harvesters page, including the F/V Nerka. You can see who caught your fish.
How to cook king salmon
King is fatty enough to be forgiving, and it is at its best cooked to medium.
- Pan-sear: thaw, dry the skin, 4 to 5 minutes skin-side down, 2 minutes on the flesh side.
- Grill: skin-side down over medium heat, 8 to 10 minutes, no turning.
- Bake: 400°F for 12 to 15 minutes.
- Slow-roast: 275°F for 25 minutes. This is the method for king salmon specifically. The low heat keeps the fat in the flesh and the result is silky.
Salt it and leave it alone. King salmon does not need a sauce.
Questions people ask
What is king salmon?
King salmon, also called chinook, is the largest species of Pacific salmon and the richest in fat. That fat gives it a soft, buttery texture and a full flavour, and it is why king is the most expensive salmon and the one most restaurants list.
What is the difference between king and sockeye salmon?
King is fattier, milder and softer. Sockeye is leaner, firmer and deeper red with a stronger flavour. King is more forgiving to cook. Sockeye grills better.
What does troll-caught mean?
Trolling catches salmon on individual hooked lines pulled slowly behind a boat, one fish at a time, rather than in a net. Each fish is handled individually and cleaned immediately, which is why troll-caught salmon is graded higher than net-caught.
- Serving Size: 6oz
- Total Fat - 10g
- Total Carb. - 0g
- Protein. - 37g
To ensure the highest quality and safety, follow these recommended methods for thawing seafood:
Refrigerator Thawing: Place the seafood on a plate and thaw in the refrigerator for 6-8 hours or overnight. This method maintains a safe, constant temperature and preserves the best quality.
Cold Water Thawing: For faster thawing, place your vacuum-sealed seafood in a bowl of cold water, changing the water every 30 minutes. Once thawed, remove the seafood from the packaging, rinse gently with cool water, and pat dry.
Whidbey Island Seafood Company offers to ship to all orders outside of Whidbey Island, Washington. For more information please refer to our Shipping Policy Page.
