King salmon, also known as Chinook salmon, is prized for its rich, buttery flavor and lush texture, thanks to its naturally high fat content. It’s the largest salmon species, hence the name, but it also comes with a kingly price tag. It’s becoming increasingly scarce due to climate-driven environmental changes, commercial fishing, and habitat degradation. With demand high and supply shrinking, king salmon is a luxury. Fortunately, other salmon species are equally worthy of special occasions. I asked two fish experts which salmon takes the crown when king is off the table, and they agreed: It’s sockeye salmon.
Meet the King’s Council
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Why Chefs Choose Sockeye Salmon Instead
At $40 to $50 per pound, king salmon isn’t a practical dinner choice. But Zimmern says you don’t have to spend a small fortune to eat wonderful salmon. “The smartest seafood shopper isn’t necessarily the one buying the most expensive fish. It’s the one who understands what they’re buying, where it came from, and how to make it delicious,” he says. In other words, a more expensive fish doesn’t necessarily mean a better dinner.
Both experts choose sockeye salmon as a stand-in for king, preferably wild-caught from Alaska. It often costs about half as much as king salmon. “Sockeye delivers a more pronounced, slightly bolder salmon flavor than its royal counterpart. Its flesh is firmer, with a beautiful natural color that remains vibrant after cooking,” says Franco. “You still get exceptional flavor, quality protein, and versatility without paying the premium associated with king salmon.”
Its assertive flavor and leaner, firmer texture “stand up beautifully to grilling, roasting, broiling, and smoking,” Zimmern adds.
How To Shop for Sockeye Salmon
Sourcing and traceability come first. “Knowing where your seafood comes from, how it was harvested, and how it was handled is just as important as selecting the species,” Franco says. “Then, look for a vibrant, naturally deep red color, firm flesh, and a clean appearance.”
Here’s the part that might surprise you: Both experts often skip the seafood counter and head to the freezer section for vacuum-packed frozen sides of sockeye. “Don’t be afraid of frozen fish,” says Zimmern. “In fact, I frequently prefer it. Salmon that’s properly frozen soon after harvest can be superior to so-called fresh fish that’s spent days moving through the distribution system.” Make sure the packaging is intact, and check for excessive ice buildup, which can indicate that the fish has thawed and refrozen.
How To Prepare Sockeye Salmon
Sockeye behaves very differently from king salmon, so don’t treat it the same. It’s “generally leaner and has a slightly denser texture, which means it requires just a little more attention during cooking,” says Franco. He pan-sears it skin-side down so the skin crisps while protecting the delicate flesh. A little olive oil or butter complements the lean flesh without overpowering it.
Zimmern prefers roasting a whole side with olive oil, lemon, and herbs. “King salmon is naturally richer, with more intramuscular fat, which makes it more forgiving when cooking. Sockeye is leaner, so you need to pay attention. Overcook it and it dries out quickly. But that’s a technique issue, not a quality issue,” he says. To keep it supple, cook it to medium-rare and let it rest for five minutes before serving.
Read the original article on Simply Recipes