Three ways, depending on your kitchen. In the oven, set the 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. Either way, pull it at 120F for a moist medium; it climbs a few degrees as it rests, and the skin stays soft beneath the fish and peels away clean.
For a crisp skin, go to the pan: cut the side into portions, lay them skin side down in a screaming hot oiled skillet, and leave them alone while the skin crackles before a quick flip. Whichever way, pull it early and let the natural fat do the work.
Your whole salmon side, vacuum-sealed and flash-frozen at peak freshness, then packed with dry ice to arrive frozen. Keep it frozen until you are ready; thaw in the refrigerator before cooking.
Our fish comes straight from the fishermen who catch it, line-caught one at a time in the cold waters of Southeast Alaska, then frozen once at peak freshness. Single-origin, wild, and never farmed.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal, it's part of who we are. If something's not right, we'll make it right. Simple as that.
Sea to Table
Fish the right way - from the boat to your table.
Fish From a Fisherman
From a fisherman-owned co-op that controls every step, catch to cut.
Wild & Sustainable
Our fish is always wild and sustainably caught.
Single-Origin Alaska
From the pristine, cold waters of Southeast Alaska, and nowhere else.
Where it’s from
King Salmon · Oncorhynchus tshawytscha · Southeast Alaska
Hook-and-line caught in the cold waters of Southeast Alaska by a cooperative of small-boat fishermen, then frozen a single time at the peak of freshness and shipped straight to you. Never thawed and refrozen on its way through a supply chain, the way most fish reaches the counter. King is the richest and most prized of the wild salmon, with deep-orange flesh and the natural fat it stores for long runs up glacier-fed rivers. That richness carries the generous flavor and omega-3s wild salmon is known for. You may also know it as Chinook, Spring, or Tyee.
Hook-and-line caught in the cold waters of Southeast Alaska, single-frozen at the peak of freshness, and landed by a fisherman-owned co-op we know by name. If something's not right, we make it right.
