The largest, most desirable wild salmon in the world, king salmon are prized for their rich, juicy red meat. Kings are big fish, sometimes exceeding 100 pounds. They range across much of the eastern North Pacific, from the Yukon River in Alaska to the Sacramento River in central California.

Despite annual news stories making it seem as though kings are dying out, the facts are very different. While it’s true that salmon runs in the Columbia and Snake River aren’t what they once were, many other runs, particularly in Alaska, are in excellent shape.

Kings grow to their large size because they spend more time at sea than other salmon species, sometimes as long as 5 years. The largest king every caught commercially weighed 126 pounds.

Although kings are big fish, only 15,000 tons are caught each year — less than 3% of the total wild salmon catch in North America. The most famous kings come from Alaska’s Copper River, known for fighting their way hundreds of mile upriver through a multitude of rapids.

Source
Alaska, Oregon, California.

Availability
King salmon are available in greatest number from April to September, although some are also trolled in Alaska during the fall and winter.

Cooking Tips

• King salmon have the highest oil content of all wild salmon and have a wonderful natural flavor.
• Excellent smoked.
• Can be broiled, baked or grilled to good effect.
• Takes a marinade very well.