Ingredient
Flavor: High fat, buttery, rich.
Type
seafood
Peak Months
Jun, Jul
Season Window
May → Sep
High fat, buttery, rich.
Roast on the bone, slow grill, crudo with acid.
Keep on ice; use within 2 days.
Phase: Off
Peak: Jun, Jul
A guide to cooking wild-caught king salmon, a prized ingredient in Pacific Northwest cuisine, featuring details on preparation, nutrition, and comparisons to other salmon varieties.
Alaskan King salmon fillets, delivered fresh and ready to prepare with simple cooking methods.
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Pan-seared Chinook salmon with seasonal foraged ingredients from the Pacific Northwest.
King salmon, a large wild North Pacific salmon, with its dense meaty flesh best grilled, pan-seared, or broiled in a hot oven.
