I was in a hurry at the store and confused the two kinds of Salmon on sale at whole foods. Ended up with Wild King Salmon that he said it was from California. Besides the price tag, it was an amazing mistake. Went raised direct on a soaked Alder Board at 400F for about 30 mins. Just covered in some canola oil & dizzy pig raging river before the cook and some lemon after. It basically melted in your mouth with a very smooth almost creamy flavor. How would you fish guys compare King Salmon to the Sockeye Salmon?