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Yukon King Salmon Tail Portions

  • Enjoy terrific savings on Alaska’s best salmon.
  • Rich in flavor and extremely tender!
  • Convenient, boneless tail portions.

Availability: In stock

$49.95 lb

Enjoy a taste of the richest salmon in the world without breaking the bank. Our Yukon River king salmon tail portions are thick and marbled, offering you a one-of-a-kind taste and texture. With a high content of Omega-3 fatty acids, these tail portions are flavorful and healthy, and a great way to experience a real taste of Alaska.

This rare and exceptional salmon is extremely limited, so don’t hesitate to stock up and save!


Also available:
- Yukon River King Salmon - Premium Portions

Shop our entire selection of Yukon Salmon.

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Name Yukon King Salmon Tail Portions
Product Bullet 1 Enjoy terrific savings on Alaska’s best salmon.
Product Bullet 2 Rich in flavor and extremely tender!
Product Bullet 3 Convenient, boneless tail portions.
Visibility Catalog, Search
Search Words & Phrases yukon,river,king,salmon,chinook,tail,tails,portion,portions,pieces
Shipping Message No
Out of Stock Message No
Price Unit lb
List Unit lb
Grid Unit lb
Qty Units Lbs
Related Recipes
DPI Nutrition No
DPI Freezing No
DPI Packaging No
DPI Health No
DPI Fishing Grounds No
DPI Fishing Seasons No
Descrip-o-Meter Description No
Descrip-o-Meter Related No
Flavor Strength Image No
Richness Image No

Featured Recipe: Alaska King Salmon Fillet Oscar

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

Alaska King Salmon Fillet Oscar
Béarnaise Sauce:
3 Egg Yolks
1 Tbsp Water
1 Tbsp Tarragon Vinegar
1-1/2 sticks (6 oz.) unsalted Butter, melted
1 pinch Cayenne Pepper
1/4 tsp Salt
1 Tbsp chopped fresh Tarragon

Garnish:
2 Tbsp (1 oz.) unsalted Butter, melted
16 fresh Asparagus Spears, peeled at the thick part of the stem, trimmed & blanched
8 oz. shelled Alaska King Crab Meat
Salt and Pepper, to taste
1/2 of a Lemon

Salmon:
4 (6 oz ea) King Salmon Fillet portions, skin on
1 tsp Salt
1 tsp Pepper
1/4 cup Canola Oil

Directions:
To make Béarnaise, in a heat-proof bowl (or the top of a double boiler) set over a pan of simmering water, vigorously whisk the egg yolks with the water and vinegar until mixture thickens. Remove from heat. Slowly whisk the melted butter until thickened. Season with cayenne and salt; stir in fresh tarragon. Keep warm, covered.

To prepare the garnish, in a small sauté pan, heat half (1 tablespoon) of the butter. Add asparagus and warm through. Season with salt and pepper. Remove to a dish; hold warm.

In the same pan, melt remaining butter. When butter is hot, add crab meat and warm through (keeping the sections together). Season with salt, pepper, and a squeeze of lemon juice. Remove to a dish; hold warm.

To sear the salmon, season the fish on all sides with the salt and pepper. In a 10-inch non-stick skillet, heat 2 tablespoons of canola oil. When oil is hot but not smoking, cook the salmon pieces 2 at a time, skin side down. Cook salmon until the flesh is cooked half way through and skin is crispy, approximately 4 minutes. Turn fillets over; cook additional 2 minutes. Remove and drain on paper towels. Repeat with remaining 2 fillets.

To serve, place 4 pieces of asparagus on the center of each plate crisscrossed. Set the salmon on asparagus, skin side up. Divide and portion crab meat on the top of the salmon fillets. Divide and drizzle the sauce on the crab meat, salmon and asparagus.
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