Chinook Salmon

Oncorhynchus tshawytscha

Also Known As

King salmon, Spring salmon, Tyee, Winter, Quinnat, Blackmouth

Although some Chinook populations are below target levels, U.S. wild-caught Chinook salmon is a smart seafood choice because they are sustainably managed with careful consideration given to impacts on endangered and threatened species.

Facts

Availability

Fresh mainly in the summer and early fall, though the timing varies by area and fishery. Frozen year-round.

Source

U.S. wild-caught from Alaska to California.

Taste

Chinook salmon has a pronounced buttery, rich taste. They are the most highly prized salmon in the culinary world.  White Chinook taste the same as the darker variety.

Texture

Oily, flaky, and meaty.

Color

The meat is almost always red, never pink, except for the rare white-meat variety.

Health Benefits

Chinook salmon is low in sodium and is a good source of omega-3 fatty acids, protein, niacin, vitamin B12, and selenium.

Health & Nutrition

Nutrition facts

Serving weight 100 g (raw)
Amount per serving
Calories 179
Protein 19.93 g
Fat, total 10.43 g
Saturated fatty acids, total 3.1 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 50 mg
Selenium 36.5 mcg
Sodium 47 mg

Seafood Guide