king salmon $33/lb

 Harvest Area: Southeast Alaska and GOA

Gear Type:  Gillnet, Power Troll and Hand Troll
Primary Fishing Management: Alaskan Dept. of Fish & Game
Harvest Season: July-October/ December-January
Available fresh or frozen all year.


Flavor & Texture

  • Best tasting salmon ever
  • Palest peach to orange color
  • Moist and flaky



  • Bake: [preferred method because of even heat temperature and simplicity]  400 degrees, bake portioned king salmon fillets for 10 minutes per inch of thickness.  Remove cooked king salmon from the oven after 20 minutes for thickest pieces and less for thinner pieces.  Avoid cutting or disturbing the cooked fillet portions, then allow your king fillet to rest for 4 minutes until completely cooked. Avoid using acidity or salt before cooking as these ingredients tend to pull the subtle richness and moisture of the omega-3 fats from the fish.  Acidity and salt may be used to enhance flavor after cooking while the fillet is at rest.  Wild ki
    ng salmon is best served with sea salt and lemon to taste due to its remarkable naturally delicious flavor and easy preparation.
  • Grill: 350 degrees, skin-side down, close grill and cook for 12 minutes per inch of thickness.  Rest fish for 4 minutes before serving to complete cooking using the residual heat remaining trapped within each tender piece of salmon.  When done, fillets should lift easily off of their skin.  The brownish to grey colored meat closest to the skin is comprised mostly of necessary omega-3 fats and tastes scrumptious.  Crispy grilled skin with scales is edible but not for everyone.
  • King salmon is the best salmon for making sushi and sashimi.  Its distinct fat and protein composition lends flavor, color  and texture to any sushi or sashimi creation.  Simple sushi rolls made with only wild king salmon and sticky rice are as beautiful as they are delicious.  For sushi, adding ingredients that are green and crunchy will contrast the red/orange color and soft buttery texture of the king sa
    lmon.  King salmon Sashimi with a side of seaweed salad is an easier alternative to rolling your own sushi.  Don’t forget the wasabi and soy sauce condiments.

Amanda’s Serving Suggestions

  • For a quick and amazing mid-week dinner, I serve brown rice, pan-seared/oven-baked king salmon with a side of salad dressed with olive oil and lemon.  While my king salmon is thawing, I begin to cook the brown rice and pre-heat the oven to 400 degrees.  In the meantime, wash and chop the vegetables for the salad.  After 20 minutes the rice and salad are prepared and the fish is ready to cook. Allow th
    e cooked rice to rest covered for 20 minutes; fluff with a fork before serving.  Using a lightly oiled hot oven-safe skillet, sear the flesh of the king salmon skin-side up.  Cook 4 minutes or until it lifts easily from the oven-safe skillet.  Flip the king salmon one time and place the entire pan into the oven for the necessary remaining time required to cook according to the 10 minutes per inch of thickness guideline.     Allow your king fillet to rest for 4 minutes until completely cooked and dress your salad with the olive oil and fresh squeezed lemon juice.  Squeeze any leftover lemon juice onto the king salmon and salt and pepper everything to your taste.  Optional condiment – serve this meal with a bottle of Bragg’s
    Liquid Aminos for the brown rice.

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