SALMON, WILD KING, the best salmon in the world!


When this salmon is caught at the mouth of the Columbia river in Astoria in the springtime, it is for us the best tasting salmon in the world because of its fat stores from the winter. This simple preparation ensures the true flavor will come through. It compares very favorably to Copper River Salmon from Alaska. We like it better!


Pan seared or grilled with crust of coriander pepper and salt is best preparation for the world's best salmon, "Spring Chinook"


  • 1- 1 1/2 (4-6 ounces servings) pounds fresh Chinook salmon

  • 1 egg white, frothed with 1 tablespoon water
  • 4-6 tablespoons hazelnuts; finely ground
  • 1-2 tablespoons sea salt
  • 2-4 tablespoons grape seed oil


Ask fish monger for “block” cut filets; clean and pat dry. Brush 1/2 of each piece with the egg wash. Drain and dip into ground nuts to coat. If cooking immediately, generously salt each piece.

Prepare your heavy bottomed pan by heating dry to stress out the metal about 2-4 minutes. Add oil to cover the bottom and continue to heat oil a bit before adding fish. Add fish at the handle of the pan and work clockwise around as you place the fish seasoned side down. After one minute in pan, shake pan. Fillets should move without sticking. With spatula, coax the fish. If it still doesn’t move, keep cooking 30 more seconds, until it releases. Flip the fish and reduce to medium heat; cook for  2-3 more minutes and serve. Fish is done when center is firm and sides are starting to flake when lightly pinched. Remove before completely done to prevent over cooking.

Chef’s note: Nuts will darken quickly so be certain to add enough oil to form a 1/4 inch oil slick in the pan and watch the timing carefully. As long as you stay medium high heat, the fish should cook fast enough to prevent blackening. But don’t allow seasoned side more than 90 seconds in the pan before turning over.


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