This March 16, 2015 photo shows seared king salmon with lemongrass porcini jus in Concord, NH. (AP Photo/Matthew Mead)

This March 16, 2015 photo shows seared king salmon with lemongrass porcini jus in Concord, NH. (AP Photo/Matthew Mead)

A salmon primer: king salmon

King salmon, also known as “chinook,” earns the title. The largest of the Pacific salmon, a single king can weigh more than 100 pounds, though typically they’re landed at 20 to 30 pounds. King salmon is prized for its silky red flesh, buttery texture and for a high oil content that gives it a luxurious flavor.

“The kings are definitely special,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park. “They’re just more rich and wonderful. But you have to pay more homage to the fish than to the flavors on the plate.”

King salmon from Copper River in south-central Alaska are among the first salmon commercially harvested in the state each year, and among the first to show up fresh in stores. King salmon run for three or four weeks from mid-May to mid-June.

Recommended preparations: The king’s high oil content makes it tolerant of any preparation from grilling to poaching. Regardless of how it’s cooked, chefs say to go easy on the seasonings; let the fish speak for itself.

Often found: You’ll see it most often in sushi; at the center of a restaurant plate; and as steaks, fillets and whole fish at fish counters.

Availability: Can be found fresh and frozen throughout the year, but fresh peaks mid-May to July.

Seared King Salmon
With Lemongrass Porcini Jus

Always check salmon for bones. To do this, gently rub your hand over the flesh, going against the grain. The bones should be in a line running the length of the fish. Use tweezers or needle pliers to remove.

Start to finish: 20 minutes

Servings: 6

6-inch piece lemon grass

2 cloves garlic

1-inch chunk fresh ginger

1/2 ounce dried porcini mushrooms

1 small yellow onion, quartered

4 cups water

2 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

2 pounds king salmon, cut into 6 pieces

Fresh cilantro leaves

Flaked sea salt and ground black pepper

Use the back of a large knife or a meat mallet to mash the lemon grass to break up the fibers. Lightly smash the garlic cloves and the ginger.

In a large saucepan over medium-high, combine the lemon grass, garlic, ginger, dried mushrooms, onion and water. Bring to a simmer, then reduce heat to low and cover. Cook for 15 minutes.

Pour the mixture through a mesh strainer and discard the solids. Stir in the soy sauce. Set aside.

Heat a heavy skillet, preferably cast iron, over high heat. Add the oil and turn to coat the bottom of the pan. Sear the salmon for 1 to 2 minutes per side. Ladle the jus into shallow bowls, placing a piece of salmon in the center of each. Top with fresh cilantro, then season with salt and pepper. Serve immediately.

Nutrition information per serving: 340 calories; 200 calories from fat (59 percent of total calories); 22 g fat (3 g saturated; 0 g trans fats); 90 mg cholesterol; 4 g carbohydrate; 1 g fiber; 1 g sugar; 32 g protein; 270 mg sodium.

More in Life

Fresh mozzarella, above, is great if you find yourself with a gallon of milk on its last day. (Photo by Tressa Dale/Peninsula Clarion)
Mozzarella saves the day

After all our Thanksgiving guests departed, we received a delivery of several gallons of milk nearing their expiration date

Will Morrow (courtesy)
Older and wiser, or not

Turning 50 has been a more laid-back experience

Sara DeVolld performs as part of the Waltz of the Flowers Corps de Ballet in “The Nutcracker” with Eugene Ballet at the Alaska Center for the Performing Arts in Anchorage, Alaska. (Photo courtesy Shona DeVolld)
Becoming part of a ‘magical holiday tradition’

Local ballet dancer Sara DeVolld performs in Anchorage for ‘The Nutcracker’

A copy of Sherry Simpson’s “The Way Winter Comes” is held in the Peninsula Clarion offices on Tuesday, Nov. 28, 2023 in Kenai, Alaska. (Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Inhabited by winter

Juneau writer spins haunting tales of Alaska’s darkest season in 1998 short story collection

Charles Riddiford, far right in the back row, posed for this Spokane Post Office staff photo in 1898 when he was just a clerk. The photo appeared in a 1922 edition of the Spokesman Review, along with a discussion of the post office’s tremendous growth.
Riddiford: Story of a Name Change — Part 1

So who was this Riddiford, and why did this name hold such sway at the site of Joseph Cooper’s boat landing for more than a decade?

These festive gingerbread cookies are topped with royal icing and sprinkles. (Photo by Tressa Dale/Peninsula Clarion)
Rolling out the gingerbread

With Christmas around the corner, it’s time for the holiday classic

Paper chains made of gratitude strips adorn a Christmas tree at Christ Lutheran Church in Soldotna. (Photo courtesy Meredith Harber)
Minister’s Message: Grateful and kind

What if, instead of gathering around tables and talking about what has already happened TO us, we challenge ourselves to return kindness to the world around us

Roasted broccoli Caesar salad provides some much-needed greens and fiber to balance out the rolls and gravy. (Photo by Tressa Dale/Peninsula Clarion)
A toasty, warm salad for a cozy Thanksgiving

This warm side dish provides some much-needed greens and fiber to balance out the rolls and gravy

Nick Varney
Unhinged Alaska: Some things never change. Nor should they

In the dawdling days prior to Thanksgiving, things are usually as serene as a gentle snowfall within our modest piece of nirvana

Most Read