Canadian Wild King Salmon Fillet Sashimi Grade (Frozen)

The most premium wild salmon — rich, buttery and incredibly smooth.

Why this is one of our top products

• Wild-caught Canadian King (Chinook) salmon

• Naturally higher in fat = richer, more tender texture

• Deep flavour with a smooth, buttery finish

• Frozen at peak freshness to lock in quality

• Restaurant-quality — perfect for both simple and elevated meals

Wine Pairing

King salmon's rich, buttery fat calls for a wine with enough body and texture to match.

Our top recommendation:

Leeuwin Estate Prelude Chardonnay

• Full-bodied with creamy oak and stone fruit notes
• Complements the salmon's natural fat without overpowering it
• A classic pairing — elegant and effortless

Available at mywineman.com

My Meat Man

This is for someone who wants the best salmon experience.

If sockeye is clean and structured, King salmon is richer, softer and more indulgent.

In my view, this is the most luxurious salmon you can cook at home — incredibly forgiving, deeply flavourful and very hard to get wrong.

This is premium seafood that feels like a restaurant meal.

What makes this stand out

King salmon (also known as Chinook) is prized for its higher natural fat content.

That means:

• more flavour

• more juiciness

• more tenderness

Compared to sockeye:

• softer texture

• richer mouthfeel

• less lean, more indulgent

This is why chefs choose King salmon for premium dishes.

How to Enjoy — Raw (Sashimi Style)

Simple is best.

Step 1 — Thaw properly

• Thaw slowly in the fridge

• Keep cold at all times

Step 2 — Slice

• Use a sharp knife

• Slice against the grain into clean pieces

Step 3 — Serve

• Soy sauce

• Wasabi

• Lemon (optional)

That's it — let the fish speak for itself.

How to Cook King Salmon

Because of its natural fat, this is one of the easiest fish to cook well.

Pan-Seared (Best Method)

Step 1 — Prepare

• Thaw fully in the fridge

• Pat dry

• Season with salt

Step 2 — Cook

• Medium heat (not too hot)

• Add oil

• Skin side down first

• Cook 4–5 minutes

• Flip and cook 2–3 minutes

Oven (Easy Option)

• 180°C oven

• 10–14 minutes depending on thickness

Doneness Guide

• Medium rare: soft, slightly translucent centre (best)

• Medium: just cooked through

King salmon stays juicy even if slightly overcooked.

Pro Tips

• Lower heat than other fish — let the fat render slowly

• Don't over-handle — it's naturally tender

• Keep seasoning simple — salt, lemon, olive oil

• Great for both beginners and confident cooks

Serving Ideas

• Simple pan-seared with greens

• Rice bowls

• Pasta

• Light salads

• Lemon + olive oil

Works for both quick meals and premium dinners.

Why this is a smart buy

If you want the most premium, forgiving and flavourful salmon, this is a standout.

It delivers:

• rich, buttery texture

• consistent cooking results

• restaurant-quality experience

Ideal for:

• entertaining

• premium meals

• customers stepping up from sockeye

Delivery & Storage

Delivery

• Fast delivery across Hong Kong

• Temperature-controlled to maintain quality

Storage

• Keep frozen at -18°C

• Thaw in fridge before use

• Consume within 1–2 days after thawing

• Do not refreeze once thawed

Frequently Asked Questions

What is King salmon?
King (Chinook) salmon is the most premium species of wild salmon, known for its high fat content and rich flavour.

How is it different from sockeye?
King salmon is richer, softer and more buttery, while sockeye is leaner and more structured.

Is it easy to cook?
Yes — one of the most forgiving fish due to its natural fat content.

Can I eat it raw?
Yes — this product is sashimi-grade, meaning it has been handled and frozen to a standard suitable for raw consumption. Thaw in the fridge and consume promptly.

Final Word

This is premium salmon at its best.

Rich, tender and incredibly easy to cook, it delivers a restaurant-quality result with very little effort.

If you want to upgrade your salmon — this is the one.