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California Wild King Salmon

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As low as $42.00

California Wild King Salmon


Home to California, the wild king salmon or Chinooks, as they are commonly referred to, are considered to be the largest fish of the five fish species of Pacific salmon. It has other known names for the species include king salmon, quinnat salmon, spring salmon and tyee salmon. Chinooks or wild king salmons are anadromous fish, which are fish that migrate from the sea up into fresh water to spawn (deposit or release its eggs) are native to the North Pacific Ocean and the river systems of western North America. It covers from California to Alaska, in addition to the Asian rivers, from northern Japan to the Palyavaam River found in the Arctic north-east Siberia.

The meat of the salmon is very high in value for its nutritional dietary content. This nutritional content includes high levels of vital omega-3 fatty acids, known to be good for the body. The season for the salmon usually runs from the month of May to September. It is extremely nutritious and incredibly resourceful. Salmon has a low content of saturated fat and sodium and is very rich in vitamins and minerals. Because of its health benefit, salmon should be considered as part of a delicious meal which the whole family will love. There are quite a number of scrumptious recipes which involve salmon.

Anderson Seafoods in America will provide any person with the finest California wild king salmon from their online seafood store. The store has over 35 years of experience in delivering quality seafood to their customers. The service consists of importing, processing, custom packaging and distributing all varieties of fresh, frozen and live seafood products to valued customers. No matter what the fish type, the staff at Anderson Seafoods will remain committed to their loyal customers and ensure that their seafood is of the highest health standards. Whatever you likes, visit the Anderson Seafoods’ website to order fresh and the best seafood there is on the market. Try the recipes above or any of choice. Taste the most delicious and famous wild king salmon from California right at the fingertips!!

Wild King Grilled Salmon

Preparation time: 15 minutes

Cooking time: 16 minutes


  • Salt, to taste
  • 1/3 cup soy sauce
  • Garlic powder
  • 1/3 cup brown sugar
  • Lemon pepper
  • 1/3 cup water
  • 1 1/2 pound salmon fillets
  • 1/4 cup vegetable oil


  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Add grilled salmon to a favorite meal.

Salmon Ceviche-Style with Lime, Dill and Avocado

Serves as an appetizer for 4.


  • 2 (5-ounce) salmon fillets
  • 1/2 teaspoon finely chopped lime zest
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons finely chopped red onion, soaked in water and drained
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 teaspoon chopped fresh dill
  • 1/2 avocado, small dice
  • 1 radish, sliced as thin as possible
  • Pumpernickel bread, cut into triangles and toasted (optional)


  • Slice the salmon as thin as possible into long strips, keeping your knife at an angle. (This is easier to do if the salmon is just partially frozen.) Place the strips of salmon decoratively in one layer on serving plates and refrigerate.
  • Combine the lime zest, juice and finely chopped red onion in a bowl. Let that sit for about 5 minutes. Add the olive oil, salt and pepper.
  • Five minutes before you are ready to serve the salmon, drizzle the lime dressing over the salmon, covering the entire surface of the salmon with the dressing using the back of a teaspoon to spread it around.
  • Scatter the dill, avocado and sliced radishes over the top and serve with the pumpernickel bread toasts.

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