The Best Way to Cook King Salmon, According to a Chef

King Salmon is in a league of its own. Known for its rich flavour, buttery texture, and naturally high fat content, it delivers a depth that lighter fish simply cannot match. 

However, its quality demands careful handling. Over-seasoning or overcooking can mask its character rather than enhance it. That is why choosing the right cooking method matters. 

In this guide, you will learn a chef-approved approach to cooking King Salmon that brings out its best qualities and delivers a restaurant-worthy result from the comfort of your kitchen.

What Makes King Salmon Different?

King Salmon, also known as Chinook, stands apart from other salmon species for its superior taste and nutritional profile. It has a naturally high fat content, which gives the flesh its signature richness and velvety texture. 

This fat not only adds flavour but also helps the fish stay moist during cooking. The flesh is firmer and more substantial compared to common salmon varieties, making it ideal for searing, roasting, or slow cooking. 

Beyond texture, King Salmon is also packed with nutrients. It is a powerful source of Omega-3 fatty acids, high-quality protein, and essential B vitamins. 

These characteristics make it a favourite among chefs and health-conscious eaters who want a fish that delivers both in taste and nutrition.

Key Tips Before You Start Cooking

A few simple steps can make the difference between good salmon and great salmon. Here’s how to get it right.

• Bring the fillet to room temperature: Letting it rest for 15 to 20 minutes ensures even cooking, helping the centre warm slightly so the salmon cooks consistently from edge to edge.
  
• Pat the skin dry before cooking: Moisture prevents crisping. Drying the skin with a paper towel creates the perfect surface for a golden, crispy sear and avoids sticking in the pan.
  
• Keep seasoning minimal: King Salmon is naturally rich. A little sea salt and cracked pepper is all you need to enhance its flavour without masking the fish’s clean, buttery profile.
  
• Use a high smoke point fat: Cook with ghee, avocado oil, or olive oil to handle high heat without burning. These fats support a clean sear and crisp finish on the skin.
  
• Use an oven-safe skillet: Starting on the stove and finishing in the oven requires a pan that can handle both. A cast-iron or stainless-steel skillet works perfectly for this technique.

Best Cooking Method: Chef’s Pan-Seared & Oven-Finished King Salmon

This is the technique chefs rely on for perfect King Salmon. Crisp skin, tender centre, and balanced flavour in every bite.

Ingredients

Simple ingredients, nothing fancy. Let the quality of the salmon do all the work.

• Fresh King Salmon fillet (skin-on)
  
• Sea salt
  
• Cracked black pepper
  
• Olive oil or ghee
  
• Optional: lemon wedges
  
• Optional: garlic
  
• Optional: fresh dill or thyme

Method (Step-by-Step)

Sear, finish, rest, and serve. Here’s how to do it right every single time.

1. Preheat the oven to 180°C

This moderate oven temperature ensures the salmon finishes cooking gently after searing. It prevents the fillet from drying out and helps maintain its soft texture, keeping the centre moist and flavourful.

2. Heat an oven-safe skillet over medium-high heat

Use a cast iron or stainless steel skillet to get a strong, even sear. Preheat the pan thoroughly before adding oil or fish to help prevent sticking and promote a golden, crisp surface.

3. Season the fillet with salt and pepper

Keep it simple to let the natural richness of the fish stand out. Lightly season both sides with sea salt and cracked black pepper for balance without overwhelming the salmon’s clean flavour.

4. Sear skin-side down for 3–4 minutes until crisp

Place the fillet in the pan skin-side down. Let it sear undisturbed so the skin crisps up properly, forming a golden, crunchy layer that holds up through the oven finish.

5. Flip gently and transfer the skillet to the oven

Use tongs or a wide spatula to flip the fillet without tearing the skin. Place the entire skillet in the oven to finish cooking the salmon evenly and preserve its delicate structure.

6. Bake for another 5–6 minutes

Bake until the internal temperature reads 52–55°C for medium. The centre should be warm and slightly translucent, flaking gently when pressed with a fork or tested with a thermometer.

7. Rest for 2 minutes before serving

Let the salmon rest in the pan or on a plate. This allows the juices to redistribute evenly through the fillet, preventing dryness and enhancing the flavour and mouthfeel of each bite.

Chef’s Notes

A few small details can take this dish from good to incredible. Don’t skip them.

• Avoid overcooking; aim for slightly medium in the centre
  
• Skin should be crisp, not burnt
  
• Let the fish rest before serving
  
• Pair with a light side like grilled asparagus or fennel salad
  
• Use a digital thermometer to avoid guessing doneness

Other Delicious Cooking Methods (and When to Use Them)

Looking for variety? These alternative cooking methods bring out different textures and flavours in King Salmon, depending on your cut and occasion.

1. Poaching

Poaching is ideal for leaner or thinner cuts that risk drying out. Simmer gently in aromatic broth with white wine, lemon, bay leaf, and dill to keep the salmon moist, silky, and delicately flavoured.

2. Slow Roasting

Slow roasting works best for large fillets or whole sides. Cook at a low temperature to retain moisture and allow even doneness. The result is tender, evenly cooked salmon with a clean, buttery finish.

3. Grilling

Grilling brings a smoky edge and crisp skin. Oil the grates and place the skin skin-side down to avoid sticking. This method is perfect for summer meals and fillets with a bit of thickness.

4. Curing or Cold-Smoking (Advanced)

This traditional method is for experienced hands. It intensifies flavour while preserving the fish. Requires refrigeration, precision, and time, but the result is silky, flavour-rich salmon perfect for slicing or serving cold.

Why Carnivore Society’s King Salmon Makes the Difference

At Carnivore Society, we select King Salmon for its naturally rich flavour, high fat content, and firm, flaky texture that cooks beautifully across a range of methods. 

Often referred to as the Wagyu of the sea, King Salmon earns this title due to its exceptional marbling, buttery mouthfeel, and consistent performance in both home and professional kitchens. 

Our fish is sustainably sourced from pristine waters and packed with nutrients, including Omega-3s, protein, and essential vitamins. Each fillet is handled with care, vacuum-sealed, and delivered chilled to preserve its taste and texture. 

We never freeze our salmon, ensuring you receive it in peak condition every time. Trusted by chefs and serious home cooks alike, our King Salmon offers restaurant-quality results from the comfort of your kitchen. 

If you want clean, consistent, nutrient-rich seafood that performs on the plate, you will notice the Carnivore Society difference from the very first bite.

Conclusion

King Salmon is not just another fish. It is a premium ingredient that delivers incredible flavour and texture when cooked correctly. 

With Carnivore Society’s high-quality fillets and a chef-approved method, you can enjoy tender, nutrient-rich salmon at home. Every bite is clean, buttery, and satisfying.

Place your order today and bring restaurant-quality seafood into your kitchen with confidence and ease.