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20 lb Case - Yukon King Salmon Tail Portions

  • Stock your freezer!
  • Volume discount + FREE shipping!
  • Amazing quality at an amazing price.

Availability: Out of stock

Temporarily Out of Stock - but we can email you as soon as more is available.

Salmon returning to the Yukon River swim more than 2,000 miles - without eating! To sustain them on this journey, they have evolved to have incredibly high stores of fat. These fat stores make the Yukon king salmon extremely rich and incredibly heart-healthy.

Being extremely rare, this supply of salmon will not last long. Enjoy great savings with our Yukon king salmon tail portions, along with a 10% volume discount and FREE shipping!

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Name 20 lb Case - Yukon King Salmon Tail Portions
Product Bullet 1 Stock your freezer!
Product Bullet 2 Volume discount + FREE shipping!
Product Bullet 3 Amazing quality at an amazing price.
Visibility Catalog, Search
Search Words & Phrases yukon,river,king,salmon,chinook,tail,tails,portion,portions,pieces,case,cases,bulk
Shipping Message No
Out of Stock Message No
Price Unit case
List Unit No
Grid Unit case
Qty Units Case
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: 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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