Two salmon filets on metal sheet pan with grate.
Two salmon filets on metal sheet pan with grate.
King Salmon
Two salmon filets on metal sheet pan with grate and salt sprinkled on top.

King Salmon

Wild Caught

$39.00

King salmon is highly rated for its buttery texture and full-bodied flavor. All our salmon is wild caught with hook and line in US waters. Average weight is 10 oz.

Place your order today to receive in as soon as 1-3 business days.

Flash Frozen

Flash Frozen

Sustainably Caught

Sustainably Caught

Wild, Not Farmed

Wild, Not Farmed

Details

Cooking Tips

King is the perfect description for this wild caught salmon. King salmon is the largest salmon species with fish reaching a weight of over 100 pounds. It’s not just size that counts, since king salmon contains the highest levels of fat for a moist, buttery texture and deep, rich flavor. King salmon also contains healthy Omega-3 fatty acids.

All our salmon is caught and processed in the US ranging from the icy waters of Alaska to the abundant coast of Santa Barbara, using sustainable hook and line fishing methods. Our fish is caught fresh and flash frozen to preserve its natural goodness. The location where the salmon was obtained is printed on each package for traceability. This prized fish is best served medium rare to medium and is also ideal for use in raw preparations.

Average weight: 10 oz. Each package contains (2) 5 oz. filets.

Wild king salmon is perfect for a variety of cooking methods and in all your favorite salmon recipes. 

When cooking, err on the side of underdone to avoid a dry result. 

Salmon holds up well to most cooking methods, including broiling, baking, poaching, searing, and grilling. 
seafood

Wild, Not Farmed

Our seafood is caught in the wild from closely monitored fisheries located in the US. Wild caught is superior to farm raised seafood in terms of quality, but also limits overfishing, pollution and human rights violations. Small, family-owned operations use sustainable methods, such as hook and line or shallow nets, to responsibly catch our seafood and flash freeze it at its peak freshness. Our seafood is traceable and includes a label that shows the specific landing location and the catch method used.

Frequently Asked Questions

How long to cook frozen salmon?

Brush filets with olive oil and season with salt and pepper. Arrange the filets in an ovenproof baking dish. Seal the baking dish with foil. This provides an enclosed environment to thaw the fish and retain its moisture. Bake for 15 minutes. 

Remove foil and bake until the internal temperature reaches 125°F (about 9 to 10 minutes). 

Let rest for 3 to 4 minutes. Serve with lemon wedges. 

Where is your seafood sourced from?

All seafood is wild caught in sustainably managed US fisheries. All fish purchased from SRF is labeled with the species name, catch location, catch method, and, if applicable, the vessel it was caught on. To ensure top quality, all seafood products are flash frozen at peak freshness.

King Salmon vs Sockeye

King salmon generally has a milder taste than Sockeye salmon with a deep red color and a firm texture. King salmon typically has a higher fat content of the two varieties. Sockeye salmon characteristically has a much stronger flavor profile with a deep orange color. Both fish are an excellent choice for your next meal and are a perfect accompaniment to Snake River Farms American Wagyu steaks.

What should the internal temperature of salmon be?

Chefs recommend, and we agree, that the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F can produce dry, overly firm results.

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