20 May California King Salmon Returns to Sacramento Menus
Sacramento Restaurants Welcome California King Salmon Back to the Menu
After three years away from many restaurant menus, California King salmon is making a welcome return, and Sacramento chefs are eager to feature this prized seasonal fish once again.
A recent Sacramento Bee article highlights how local restaurants, seafood markets, and consumers are once again enjoying fresh wild California King salmon, known for its rich flavor, buttery texture, and premium quality.
Mulvaney’s B&L executive chef John Trujillo prepares king salmon that will be cooked on cedar planks on Monday, May 18. HECTOR AMEZCUA hamezcua@sacbee.com
That excitement is easy to understand. California King salmon, also known as Chinook, is the largest of the Pacific salmon species and has long been prized for its high natural oil content, beautiful color, and rich taste. After being absent from menus for three years, its return feels especially meaningful for both chefs and diners.
The article also points to Ferrari Fisheries in West Sacramento and Sunh Fish in downtown Sacramento as two businesses helping bring California King salmon back to restaurants and consumers.
Where to Find California King Salmon in Sacramento
Sacramento-area chefs are already putting their own spin on this delicious fish.
Hawks Granite Bay is pan roasting it with baby squash, cannellini beans, and yellow pepper cream. Aiona is grilling it over live fire with walnut romesco, panzanella, and fava beans. At Husick’s by Forester in Clarksburg, chef Matt Brown is serving a marinated salmon steak with polenta cake and sour plum pico de gallo. Mulvaney’s B&L is also celebrating the season, with executive chef John Trujillo preparing cedar plank salmon over open fire, a method that brings out a softer, silkier texture.
The story also explains why the fish has been off menus in recent years. Commercial closures were put in place to protect salmon populations after difficult environmental conditions affected spawning and survival, and the 2026 return remains carefully managed under a limited season.
For consumers, this is a rare chance to enjoy one of California’s most sought-after seasonal seafood favorites while it is fresh and available. For chefs, it is a chance to work with a fish that offers both premium quality and strong regional identity. As the Sacramento Bee article makes clear, California King salmon is not just back. It is being celebrated from seafood counters to restaurant kitchens across the region.