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Yukon River King Salmon - Premium Portions

  • Highest Omega-3 content of any fish!
  • Superior to all other salmon!
  • "Melt in your mouth" tenderness.

Availability: In stock

$89.95 SALE: $59.95 lb

The mighty Yukon River produces some of the richest salmon in the world, and the beautiful fillets you see here are regarded as the world's finest king salmon by seafood connoisseurs. Their incredible rich, tender meat will literally melt-in-your-mouth. Their highly marbled meat is full of heart-smart fats & Omega-3 oils that make these salmon superior to even the famous Copper River king salmon.

We're excited to finally be able to offer these one-of-a-kind king salmon, but they will not last long. Order yours today and get ready to experience the finest king salmon you've ever tasted.

Shop our entire selection of king salmon.

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  • Whole Yukon River king salmon

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Name Yukon River King Salmon - Premium Portions
Product Bullet 1 Highest Omega-3 content of any fish!
Product Bullet 2 Superior to all other salmon!
Product Bullet 3 "Melt in your mouth" tenderness.
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
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Featured Recipe: King Salmon Marsala

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

King Salmon Marsala
Ingredients:
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

Directions:
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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