king cut into chunks
King salmon is exceptionally rich in omega-3 fatty acids (EPA and DHA) and serves as an excellent source of high-quality protein, B vitamins, and selenium. One serving provides substantial daily value of vitamin D and other micronutrients.
About
King salmon (Oncorhynchus tshawytscha) is a large anadromous fish native to the North Pacific Ocean, renowned for its rich flavor and firm, oily flesh. Also called Chinook salmon, this species is the largest of all Pacific salmon, with individuals regularly exceeding 40 pounds. The flesh ranges from deep orange to reddish hues due to its high astaxanthin content, and possesses a distinctive buttery texture and pronounced salmon flavor. King salmon is primarily sourced from wild fisheries in Alaska, British Columbia, and the Pacific Northwest, though farmed varieties are increasingly available.
Culinary Uses
King salmon chunks are versatile in the kitchen and well-suited to both delicate and robust preparations. The firm flesh holds together well when cut into chunks, making it ideal for grilling, roasting, poaching, and inclusion in stews and curries. Chunks are commonly used in seafood kebabs, paella, cioppino, and Asian-inspired dishes such as poke bowls and salmon soups. The high fat content makes king salmon chunks forgiving to cook and resistant to drying out, even with longer cooking times. They pair well with citrus, dill, soy sauce, miso, and root vegetables.