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20 lb Case - Yukon River King Salmon - Premium Portions

  • The finest king salmon in the world.
  • Volume discount + FREE shipping!
  • Summer Salmon Sale - SAVE 20%.

Availability: In stock

$1,799.00 SALE: $1,439.20

Yukon kings have a notably high fat content - comparable to that of the famous Copper River king salmon - and their healthy stock of Omega-3 fatty acids make these fish both delicious and nutritious! Our premium fillet portions come from the best part of the fish and are bone-free.

With this bulk offer, you can save 10% and get FREE shipping, all while stocking up on the finest and rarest king salmon Alaska has to offer.

Order now, because this rare supply of salmon will not last long!


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Name 20 lb Case - Yukon River King Salmon - Premium Portions
Product Bullet 1 The finest king salmon in the world.
Product Bullet 2 Volume discount + FREE shipping!
Product Bullet 3 Summer Salmon Sale - SAVE 20%.
Visibility Catalog, Search
Search Words & Phrases yukon,river,salmon,king,chinook,filet,filets,fillets,fillet,portion,portions,rich,omega,3,omega-3,omega3,marble,marbled,oil,oils,health,healthy,heart,smart,premium,center,cut,cuts,case,cases,bulk
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Featured Recipe: King Salmon Marsala

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

King Salmon Marsala
4 King Salmon Fillets (4 to 6 oz. each)
Salt and Pepper, to taste
2 cups Flour
1/2 cup Olive Oil
1 cup Marsala Wine
2 cups Mushrooms, sliced
2 cups Chicken Stock
2 tsp fresh Thyme
2 Tbsp cold Butter
4 fresh Thyme Sprigs, for garnish

Season King Salmon fillets with salt and pepper, to taste. Place the flour on a plate, season with salt and pepper, to taste. Dredge both sides of each salmon fillet in the seasoned flour, shaking off the excess flour.

Heat a large sauté pan, add the olive oil, then place each piece of salmon into the pan. Cook for 2 to 4 minutes, turn the fillets over and cook until almost done. Remove fillets from pan; hold aside.

Turn off the heat, carefully add the Marsala wine to the pan, scraping the bits off the bottom. Return pan to the heat and add the mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add the stock and thyme, and let the liquid reduce by 1/2.

Return the salmon fillets to the pan. Cook, while basting the fish, until the fillets are heated through. Remove fish fillets to 4 serving plates.

Return the pan to heat, add the cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over the 4 salmon fillets. Garnish each plate with thyme sprig, if desired.
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