A slice of salmon royalty, king salmon are caught seasonally off the Pacific coasts of Oregon and Washington typically from April through October. These are the largest salmon in the ocean and the largest on record came in over 100 pounds. King salmon is exquisitely fatty - rich in flavor, velvety in texture with big soft flakes. And each boldly colored, deeply flavorful fillet from Citarella is delicious evidence of why this is the king of wild salmon. Cook over an open flame and serve with sautéed seasonal summer vegetables like pea greens, asparagus, and chard.
