Chefs Say You Don't Need Expensive King Salmon -- Here's What They Buy Instead

With king salmon (Chinook) becoming increasingly scarce and expensive, two seafood experts argue it’s not the only option for special dinners. King salmon’s rich, buttery flavor comes from its naturally high fat content, but prices and supply pressures tied to climate-driven changes, commercial fishing, and habitat degradation have pushed it into a luxury category. Instead, both experts recommend sockeye salmon, preferably wild-caught from Alaska, as a substitute. At about $40 to $50 per pound—often roughly half the price of king—sockeye offers a more pronounced, slightly bolder flavor, firmer flesh, and versatility for grilling, roasting, broiling, and smoking. They also advise shoppers to prioritize sourcing and consider vacuum-packed frozen sides.