The richest of the wild salmon, deep orange, rich with natural fat, and thick enough for a proper sear. All that natural fat means the fish bastes itself, so it asks for almost nothing but heat and salt.
On the skillet
Pat it dry, salt it, and get an oiled skillet or grill screaming hot. Lay your North 36 Farms King Salmon skin side down and leave it alone while the skin crisps and the color turns opaque most of the way up the side, then a quick flip to finish. Crisp skin is the reward for not fussing with it.
In the oven
Set your North 36 Farms whole side skin side down on a parchment-lined sheet pan, rub the top with oil and salt, and roast it hot at 400F until it turns opaque and flakes at the thick end.
On the grill
Lay the whole side skin side down straight on the grates or a grill tray over medium heat and close the lid, letting the skin protect the flesh while it cooks through.
Pull it at 120F for a moist, silky medium and it will carry a few degrees on the plate; past 130F the fat renders out and it dries.
