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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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Qty Units Lbs
Related Recipes
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Descrip-o-Meter Description No
Descrip-o-Meter Related No
Flavor Strength Image No
Richness Image No

Featured Recipe: King Salmon Fennel & Tomato Salad

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

King Salmon Fennel & Tomato Salad
Ingredients:
4 King Salmon Fillets, (6 oz ea)
7 Tbsp Olive Oil, divided
1 cup frozen Broad Beans
3 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
1 large Fennel Bulb, trimmed & thinly sliced
4 large Tomatoes, cut in wedges or slices
1/4 cup Capers
Salt and Black Pepper, to taste
2 fresh Dill Sprigs

Directions:
Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with 1 tablespoon oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes until fish is opaque throughout. Remove from skillet and cool.

Meanwhile, cook the broad beans in boiling, lightly salted water for 3 to 4 minutes. Rinse with cold water, then shell the beans, removing their thick outer coating to reveal the bright, tender green beans.

In a large bowl, mix the remaining olive oil with the vinegar and mustard. Season with a pinch of salt and black pepper. Add the fennel, tomatoes, beans and capers.

Break salmon into large chunks (removing skin, if any); add to the salad, tossing gently to mix. Divide among four serving plates, spooning any remaining dressing over salad. Snip fresh dill over the top before serving.
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