King Salmon (Chinook)

King Salmon is rich, generous, and unmistakably indulgent — a salmon best enjoyed simply and shared often.

About King Salmon

Often called Chinook, King Salmon is prized for its high oil content, soft texture, and luxurious mouthfeel. It’s a fish that doesn’t ask for much handling, offering richness and balance that shine when it’s allowed to stand on its own. Whether served raw or smoked, King has a natural abundance that makes it feel special without being showy.

Flavor & Texture

King Salmon is rich and buttery with a soft texture that breaks apart easily. Its high oil content creates a smooth, forgiving mouthfeel and a gentle, rounded salmon flavor. Red King is more classic and salmon-forward, while Ivory King is noticeably milder — ideal for those new to salmon or seeking a softer profile.

How It’s Offered

Raw (Red & Ivory):
Fresh King Salmon is best showcased rather than incorporated. Its tender texture and richness make it ideal for simple preparations, served on its own or gently layered over salads or grain bowls where it can remain intact.

Sushi-Grade:
Select portions of King Salmon are handled with raw preparations in mind. Its silky texture and clean finish make it well suited for sashimi, poke, and other minimal preparations when handled and prepared properly.

Smoked (Red & Ivory):
Smoking enhances King’s natural richness, producing a soft, luxurious texture that breaks apart easily. Smoked King is especially well suited for sharing — perfect for cheese boards or simple plates where indulgence takes center stage.

Best Uses

Serve King Salmon simply to let the texture and richness shine

Ideal for cheese boards, shared plates, and composed dishes

Use as a topping rather than mixing into soups or pasta

Red King offers a more classic salmon presence; Ivory King is milder and especially approachable

Less handling leads to better results

How to Cook It Well

King salmon is rich and naturally high in fat, which makes it one of the most forgiving fish to cook. It stays moist easily and carries flavor well, even with higher heat.

Cook it until the flesh turns opaque and flakes easily, but still looks slightly glossy in the center. It should feel tender and soft, not dry or stiff.

The biggest mistake is overcooking it past that point. Even though it’s forgiving, too much time or heat will still dry it out and dull its natural richness.

It does well with a wide range of methods—pan searing, grilling, baking, or even broiling. Because it has so much natural fat, it doesn’t need much added to taste good, but it pairs especially well with bold flavors or simple finishes.

What to Put on It

Use these as flexible starting points—adjust to taste.

Orange & Thyme Rub

  • 3 parts kosher salt
  • 2 parts brown sugar
  • 2 parts orange zest
  • 1 part thyme
  • 1 part black pepper

Mix together and season your fish.

Simple Chili Spice Rub

  • 3 parts chili powder
  • 1 part cumin
  • 1 part smoked paprika
  • 1 part garlic powder
  • 1 part salt
  • ½ part red pepper flakes

Mix together and season your fish.

Brown Sugar Mustard

  • 2 parts brown sugar
  • 2 parts mustard (Dijon or whole grain)
  • 1 part butter (melted)
  • ½ part vinegar (apple cider works well)

Brush on before cooking, then once more as it cooks.

Notes From Our Smokehouse

King Salmon is indulgent by nature and generous on the table. We handle it differently, mostly by doing less to it — letting the texture, richness, and balance speak for themselves.

This is the fish people reach for first — and talk about last.

Ways We Love Using It

A handful of delicious, well-loved ways we like to use it.

What We Offer

Every species brings something different — flavor, texture, and story.

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