King (also known as Chinook) salmon is the largest species of Pacific salmon, averaging about 20 pounds. Its deeply flavorful orange-red flesh, high fat content (those healthy omega-3 oils), and melt-in-your-mouth texture make it the most prized variety. Wild salmon hatch in freshwater rivers, then migrate to the Pacific as adults. They binge on krill before swimming back upstream to their birthplace to spawn. Fishermen cast their nets on the coastline just as the salmon are beginning this journey, so they’re caught at their fattest and tastiest. Because of that rich flesh, king salmon takes well to quick, high-heat cooking methods: grilling, searing, or roasting.