This is the wild salmon you didn't know you needed. Ivory spring chinook is the rare jewel of the Pacific. It doesn't flaunt the vivid red of traditional chinook or the delicate pink of coho, but what it offers is just as compelling: buttery richness, silky texture, and exceptional nutritional depth.

Low in sodium and rich in omega-3s, B12, and selenium, ivory spring chinook has been prized by coastal Indigenous communities for generations. Principally harvested from the pristine waters of the Johnstone Strait, Seafood Naturally ivory spring chinook salmon is the culinary treasure—exquisite, nutritious, and ready for anything.

Think of ivory spring chinook salmon as your go-to for luxurious simplicity. Its buttery richness pairs beautifully with delicate preparations—try it with citrus glazes, herb-infused butter, or gentle smoking over alder wood. Bake it, broil it, poach it—or go for a crispy pan-sear.

Thanks to its silky texture and rich flavor, it's equally at home in elegant dishes like crudo, pasta, or a classic salmon en papillote. Thaw overnight, season simply, and let it do the rest. This is salmon that shows up, stands out, and never lets you down.