Fish, salmon, king (chinook), raw (Alaska Native)
Whole food · American Indian/Alaska Native Foods
Photo: Wikipedia
King (Chinook) salmon is the largest and most prized of the Pacific salmon species, prized for its exceptionally high fat content and rich, buttery flavor. Its flesh is a deep, vibrant orange-red with a luxurious, melt-in-your-mouth texture that is less flaky and more velvety than other salmon. Nutritionally, it is a powerhouse of high-quality protein and heart-healthy omega-3 fatty acids, with virtually no carbohydrates.
Calorie split: 43% protein · 0% carbs · 57% fat
↓ Full nutrition💚 Why it's loved
People love it for its unrivaled, buttery richness and meaty texture that stands up to bold preparations. It is a cultural icon in the Pacific Northwest and Alaska, central to both indigenous traditions and modern fine dining.
⚠️ Watch-outs & how to enjoy it better
As a large, long-lived predatory fish, king salmon can have higher levels of environmental contaminants like mercury and PCBs than smaller fish. To mitigate this, source from well-managed, sustainable fisheries (look for MSC certification) and vary your seafood intake. It is also a common fish allergen.
Key benefits
- Excellent source of complete, high-quality protein
- Very high in omega-3 fatty acids (EPA & DHA) for brain and heart health
- Rich in astaxanthin, a powerful antioxidant giving it its red color
- Provides significant amounts of B vitamins (especially B12 and niacin)
- Naturally free of carbohydrates and sugars
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
A single large king salmon can weigh over 50 pounds (23 kg) and provide enough fillets to feed a family for weeks, making it a highly significant subsistence catch in Alaska.
Full nutrition (USDA data · scales with serving)
| Water | 66.0 g |
| Energy | 187 kcal |
| Energy | 781 kj |
| Protein | 20.3 g |
| Total lipid (fat) | 11.7 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 42.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 208 mg |
| Potassium, K | 370 mg |
| Sodium, Na | 48.0 mg |
| Zinc, Zn | 0.52 mg |
| Selenium, Se | 31.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.17 mg |
| Niacin | 8.4 mg |
| Pantothenic acid | 0.99 mg |
| Vitamin B-6 | 0.27 mg |
| Folate, total | 15.0 ug |
| Folate, food | 15.0 ug |
| Vitamin B-12 | 7.4 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 136 ug |
| Retinol | 136 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 453 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.5 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.01 mg |
| Tocopherol, gamma | 0.03 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 0.30 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.9 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.30 g |
| SFA 15:0 | 0.02 g |
| SFA 16:0 | 1.2 g |
| SFA 17:0 | 0.02 g |
| SFA 18:0 | 0.29 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.55 g |
| MUFA 17:1 | 0.02 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.76 g |
| MUFA 22:1 | 0.58 g |
| MUFA 24:1 c | 0.07 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 0.09 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.05 g |
| PUFA 20:2 n-6 c,c | 0.02 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.08 g |
| PUFA 20:5 n-3 (EPA) | 0.44 g |
| PUFA 21:5 | 0.02 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.12 g |
| PUFA 22:6 n-3 (DHA) | 0.71 g |
| Cholesterol | 61.0 mg |
Amino acid profile (per 100g)
Estimated from Fish, halibut, raw, with skin (Alaska Native) — USDA does not publish this profile for Fish.
| Tryptophan | 0.31 g |
| Threonine | 0.95 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.80 g |
| Cystine | 0.35 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.70 g |
| Valine | 1.0 g |
| Arginine | 1.2 g |
| Histidine | 0.50 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.8 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.93 g |
| Proline | 0.73 g |
| Serine | 0.91 g |
| Hydroxyproline | 0.18 g |
FAQ
How is king salmon different from sockeye or coho?
King (Chinook) salmon is the largest, fattiest, and most richly flavored species. Sockeye is leaner with a deeper red color and more pronounced 'fishy' taste, while coho is milder and has a medium fat content.
Is it safe to eat raw?
Yes, when properly handled and frozen to kill parasites (as per FDA guidelines). High-quality, sushi-grade king salmon is a prized delicacy for sashimi and sushi due to its buttery texture.
What's the best way to cook it to preserve its fat?
Gentle, moist-heat methods like poaching or steaming, or quick, high-heat methods like grilling or broiling (watching carefully to avoid overcooking) help retain its luxurious fat content. Avoid overcooking, which can make it dry.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.87 kcal/g · 43% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.13 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.