King salmon, also known by its Native American name “chinook,” earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they’re landed at 20 to 30 pounds. King salmon is
King salmon, also known by its Native American name “chinook,” earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they’re landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a high oil content that gives it a luxurious flavor.
“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”
King salmon from Copper River in south-central Alaska are among the first salmon commercially harvested in the state each year, and among the first to show up fresh in stores. King salmon run for three or four weeks from mid-May to mid-June.
Recommended preparations: The king’s high oil content makes it tolerant of any preparation from grilling to poaching. Regardless of how it’s cooked, chefs say to go easy on the seasonings; let the fish speak for itself.
Often found: You’ll see it most often in sushi; at the center of a restaurant plate; and as steaks, fillets and whole fish at fish counters.
Availability: Can be found fresh and frozen throughout the year, but fresh peaks mid-May to July.
