Wild Pacific King Salmon
4 oz portions, skin-on/boneless | Product #KSP406
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Vital Choice Guarantee: We'll replace your product or refund your money if you're not satisfied.
on orders over $99
- Skin-on / Boneless portions
- Certified Kosher (EarthK); approved for Passover
- Line-caught for superior quality
- Sustainably harvested
- Product of USA (Alaska) or Canada (British Columbia)
King (chinook) salmon is the richest, most luscious member of the Pacific salmon family, with the highest omega-3 levels.
Line-caught on small boats, our king salmon is iced immediately and flash-frozen to preserve its fresh-caught quality.
We cut some of king into "petite" 4-oz. portions, perfect for smaller people — including kids — and appetites!
King salmon nutrition
In addition to ample protein, Pacific King salmon offers abundant omega-3s, as well as unrivaled levels of vitamin D and astaxanthin (as-tuh-zan-thin).
- Omega-3s – Provides six to 13 times more than the minimum daily EPA+DHA intake recommended by most world health authorities (250-500mg).
- Vitamin D3 – Provides one- to two-thirds of the child-to-adult US RDA (600 IU) ... more than almost all other fish, and far more than any fortified food.
- Astaxanthin – About 1.49 mg (red king). This red-orange pigment is a carotenoid-class nutrient with unique health benefits. Astaxanthin content varies by color: King portions have the most while Ivory King portions have the least.
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 5
"Finally Able to Eat Salmon!" Review: I have avoided fish for years because it causes unpleasant histamine reactions, primarily tongue swelling, mouth soreness and stomach upset. It is critical that I consume fish that is very fresh: gutted immediately after catch and immediately frozen to stop the accumulation of histamines in the meat of the fish. It has to be cooked from frozen, as well, to avoid accumulating histamines as it thaws. I was assured by customer service that the King Salmon was handled in this way, so I gave it a try. I cooked it from frozen in an Instant Pot. It was the most delicious salmon I have ever tasted and caused absolutely NO side effects. It is a life changer for me! Thank you to Vital Choice for their attention to quality!
"Salmon and tuna" Review: Everything arrived securely packaged and fresh . The albacore tuna is fabulous . I was hoping the King Salmon would not have been from the tail , but otherwise it is great .
"FABULOUS once again!!" Review: I have ordered the Pacific king salmon close to a dozen times now, possibly more.. The quality of the salmon is the best... The ordering process, the variety of seafood choices, reward points, super fast shipping, and wonderful customer service are excellent.. I order almost monthly and plan to continue. Highly recommend... I am completely satisfied..
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Nutrition & IngredientsIngredients: Wild Pacific King Salmon
Nutrition FactsPetite Wild King SalmonServing Size 4oz (113g)Number of servings: 1
Amount Per ServingCalories 200 Calories from Fat 108
% Daily Value*Total Fat 12g 18%Saturated Fat 3g 15%Trans Fat 0gCholesterol 57mg 19%Sodium 53mg 2%Total Carbohydrate 0g 0%Dietary Fiber 0g 0%Sugars 0gProtein 23g
Vitamin A 6% • Vitamin C 0%
Calcium 3% • Iron 1%
Total Omega-3s 2550mg
RecipesSlow-Roasted Salmon on Spinach SaladWild Salmon and spinach greens dressed in tangy raspberry vinaigrette … the perfect, perfectly simple solution for a light, elegant, healthful, vibrantly colorful dinner!You’ll find this recipe in our upcoming Fall, 2012 Vital Choice catalog … which follows in the footsteps of ourrecent national award-winners.We’ll let you know when it’s available.Ingredients4 (6 oz each) boneless wild salmon portions*2 tsp sea salt2 tsp freshly ground pepper½ pound of spinach leaves, washed, dried and cut into shreds½ cup whole organic hazelnuts, chopped and toasted4 oz Gorgonzola cheese, crumbledDressing¼ cup balsamic vinegar½ cup extra virgin olive oil2 T seedless raspberry jam1 T Dijon mustard1 T honey½ tsp sea salt½ tsp freshly ground pepper
- Rub each fillet with olive oil and season with salt and pepper.
- Arrange fillets skin-side down on a parchment-lined sheet pan; set aside at room temperature for 20 minutes while the oven preheats to 250°F.
- Meanwhile combine the spinach, hazelnuts, cherries and Gorgonzola in a wooden salad bowl and gently toss.
- Put the salmon in the oven for 20 minutes.
- Meanwhile combine the dressing ingredients in a small bowl and whisk until creamy and emulsified. Drizzle the salad with half of the dressing and gently toss. Divide among four plates.
- Check the salmon with an instant-read thermometer. Even though the fish may look underdone, it is fully cooked when the internal temperature reaches 125°-130°F.
- Top each salad with a salmon fillet and drizzle with some of the dressing. (serves 4)
Keep frozen at or below 0° F (-18° C). Vacuum-sealed fish held under these conditions should retain its quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Cooking and serving tips
- Rinse fish quickly in cold, clean water.
- Cook in a medium-hot lightly oiled pan, under a broiler, or on the grill for 7-8 minutes, until only the very center is still translucent.
- Remove fish from heat and let it “self-cook” another two to three minutes, until just cooked through to center before serving.
- NOTE: It is perfectly safe and healthful to serve our fish raw or partly cooked, because flash-freezing has rendered it 100% sushi-safe.
- Enliven your fish entree with seasonings such as Vital Choice Organic Salmon Marinade Mix or other herb-spice blends.
- Add the seasonings of your choice to a little olive oil and marinate the fish, refrigerated, for 30-60 minutes or overnight. Or, simply mist fish lightly with olive oil or macadamia nut oil and dust with seasonings before cooking.
ShippingFrozen foods are packed with dry ice
and ship Monday through Wednesday (except holidays).
Frozen foods ship via 2nd Day Air service or 1-3 Day Express Ground service, depending on shipping date and destination.
Standard Shipping Fees
- Up to $49.99 = $6.95 shipping
- $50 - $98.99 = $12.95 shipping
- $99 and over = FREE shipping
- We cannot ship perishable goods to PO boxes.
- Free standard shipping applies to all orders of $99 or more sent to any U.S. street address.
- Perishable shipments to Alaska and Hawaii are subject to surcharges; please see our Shipping page.
- Orders placed Saturday, Sunday, Monday, or before 10 AM Tuesday will ship on Tuesday* to arrive 1-3 days later.
- Orders placed between 10 AM Tuesday and 10 AM Wednesday will ship on Wednesday* to arrive 1-2 days later.
- Orders placed after 10 AM on Wednesday through 12:00 midnight Friday will ship on Monday* to arrive 1-3 days later.
For more information, see our Shipping page.