As you probably know from our blog post, Salmon: What’s the Difference, there are many different kinds of salmon. Today we’re talking about chinook salmon (also known as tyee salmon, king salmon and spring salmon). Many people think that they are the best tasting species of salmon. At their prime, chinook salmon are a bright silver color with pink on the lower part of their belly. For the best flavor, you will want to eat wild, ocean-caught salmon or bright, river-caught salmon that have not yet darkened or turned red.
Chinook salmon can weigh up to 125 pounds, making them the largest salmon in the world and earning them the nickname of king salmon. The meat of a chinook salmon lends itself to grilling and different types of slow cooking including barbecuing and smoking. It is rich in omega-3 fatty acids and is very forgiving for a novice fish cook. We found this yummy chinook salmon recipe posted by Esmee Williams on allrecipes.com.
Since all farm-raised salmon are Atlantic salmon, which is a different species, you may want to learn about opportunities to go fishing in British Columbia, Canada so that you can catch your own Chinook Salmon.