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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
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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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