The chinook salmon (commercially known as king salmon in USA or spring salmon in Canada) is the biggest among the five types of salmon found in the pacific northwest. It is the biggest in size, reaching up to 30 lbs. sometimes, and is considered as having the mildest flavor, smoothest texture, highest amount of omega-3 fatty acids. Fillet portions can reach 2-inch thickness and these render very well on the grill or in the oven. When, the fish is fresh-chilled, a little sea salt and a healthy heaping of freshly ground black pepper will be sufficient to bring out its savoury natural salmon flavor. On the serving plate, the contrasting effect of a squeeze of fresh lemon juice can highlight the salmon flavor.
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