The King (Chinook) is the largest of the Salmon species, with dark spots on their fins and backs. They have a full-bodied, rich, buttery flavor and their dark red meat is softer than that of other types of Salmon. Try it if you like Arctic Char or Amberjack.
King Salmon develop a high level of fat for their long voyages. That’s why they are buttery-rich in flavor with soft meat.
You’ll find the rich, buttery flavor of King Salmon is well suited to baking, broiling, grilling, pan searing or poaching with moderate to assertive spices, herbs and other seasonings. Medium bodied sauces do well here.
King Salmon are an excellent source of protein, Omega-3, Selenium, Phosphorus, and Vitamins D, B-3, B-6, and B-12.