If wild salmon had royalty, this would be the king. Chinook salmon—also called spring or king salmon—is the largest and most luxurious of the five Pacific species. These are the deep-sea veterans, spending up to five years in the wild, which is why their flesh is so rich, their texture so dense, and their flavour so undeniably profound. 

Chinook are harvested in responsibly managed fisheries that honour the cycle of life and the legacy of the Indigenous Chinookan peoples from which it takes its name. 

With its buttery layers of omega-3s and unmatched succulence, this isn’t just a piece of fish. It’s the crown jewel of the Pacific. 

This is salmon that can take the spotlight—and the heat. Grill it over charcoal with confidence. Pan-sear it with herbs. Bake it simply with a pat of butter and a lemon twist. The flavour is so bold, you don’t need to dress it up—just let it speak. 

Its firm flesh makes it ideal for hearty mains and celebratory meals, but it’s just as elegant on a quiet night in. However you prepare it, chinook salmon delivers a majestic, melt-in-your-mouth experience that more than earns its royal reputation.