Old Indian trick I learned in Canada.
If you hang those 30lb + kings for a day out of direct sunlight the fat breaks down and makes the meat taste better and not dry out when you cook it. So gut it hang it and then cut it anyway you like. You can also double fillet the big chunks to get a thinner cut that will not dry out when you cook it. Most people over cook any size salmon and they really over cook the bigger ones.