Types of Salmon

Also known as king salmon, it’s the largest type of salmon from the Pacific. It comes primarily from Alaska. While it’s becoming more scarce, fishermen also harvest king salmon from California’s coast. The flesh color varies from white to red. Because it’s high in fat, it’s considered top-shelf and rich in flavor (often described as nutty). In other words, it’s the good stuff.

Coho Salmon

It is also called silver salmon because of its skin color. Silver as it may be, the flesh is bright red. It may not be quite as sturdy and hearty as king salmon, more delicate in texture, but it’s still delicious. Because it has a little less fat than king salmon, it also has a milder fish flavor.

Sockeye Salmon

Also known as red salmon because of its bright red-orange flesh, sockeye salmon has the fishiest scent and flavor of all types of salmon. It’s usually leaner than both king salmon and silver salmon. And it costs less, too. It makes for a great salmon poke bowl.

Pink Salmon

Pink salmon is also called humpback salmon (that’s right, the name isn’t just for whales). It’s much lighter than other types of salmon, more of a pale pink than bright red. It’s mainly used to produce canned salmon products, but it can also be eaten as filets. It’s lean and has a mild flavor.

Salmo salmon is also known as Atlantic salmon, but fishermen can no longer commercially fish for it. Everything you see in stores or restaurants labeled “Atlantic salmon” is farm-raised. While the practice has been criticized as unsustainable, it just depends on where it comes from. Salmon farmers have been working to reduce the environmental impact and become more sustainable.

Chum Salmon

Chum salmon, also known as keto or silverbite, is underrated in the salmon world. It’s a smaller breed with less fat. They’re a lighter, pale color, so it may not look as appealing in the case as, say, sockeye salmon.

For that reason, it’s often canned as well. But it’s best known for the roe, which is fish eggs found in the salmon’s belly. More fishermen are also starting to process chum filets, but it’s not as common. 

This is farm-raised Atlantic salmon. Its high-fat content gives it a rich flavor and buttery texture. It may taste delicious, but it’s not always sustainable. Read labels and track their origins to ensure they are sustainably farmed.

Wild Alaskan Salmon

This isn’t actually a type of salmon; it can include any breed of salmon that was wild-caught rather than farm-raised in Alaska. The three popular types of wild Alaskan salmon are king salmon (chinook salmon), silverbite (chum salmon), and sockeye salmon (red salmon).

Farm-raised vs. Wild-caught

Farm-raised salmon means what it says. It wasn’t raised in the wild and caught but rather through an aquatic farming operation. Wild-caught salmon means that fishermen have to physically go out on boats to fish for their catch of the day in their natural habitat. 

The latter tends to result in healthier, happier fish with more nutrients. However, once again, that depends on the individual farming operation and their practices. Unsustainable practices may involve pesticides, antibiotics, crowded environments, and other chemicals. However, not all salmon farming operations operate that way.

Meanwhile, not all wild-caught salmon are treated equally, either. Troll-caught salmon is considered the best of the best. This means that the fisherman catches each salmon individually using a traditional hook-and-line method and then immediately freezes it to preserve freshness.

When it comes to farm-raised salmon, color was likely added. Producers feed farm-raised salmon pigmenting agents (most often the natural carotenoid astaxanthin) to give it the same pink color that wild-caught salmon acquire in the wild through their diet. It’s a common practice — sometimes the additive is still natural, other times it’s not. Again, ask questions. Do your research.

Fresh Salmon vs. Frozen Salmon

When you see fresh salmon in the case at your supermarket, it can be misleading. Truly fresh salmon means it was never frozen. But salmon that was flash-frozen right after being caught to preserve freshness and then shipped to a store to be defrosted and sold is sometimes marketed as fresh salmon. It’s not a lie; it’s just not the whole truth.

There’s also sushi-grade salmon, which is flash-frozen to prevent harmful bacteria and kill parasites, so it’s safe to consume raw. If you can get truly fresh fish from a local market or fisherman, it’s a great way to support the small guys and ensure the best quality. Otherwise, there’s a good chance your salmon was frozen in some capacity. 

At large chain stores, some people will argue it’s actually safer to buy the frozen salmon than what you see in the case because you can control when you defrost it — it’s less vulnerable to bacteria, assuming you properly defrost it at home. There’s also an argument for sustainably farmed salmon that’s been frozen over unsustainably farmed salmon in the case. It comes down to asking questions and reading labels.

Storing

According to the FDA, if you buy fresh salmon, you can store it in the refrigerator for up to two days at 40 degrees. After that, get it in the freezer if you don’t plan to cook it. Once frozen, the safest way to thaw salmon is in the refrigerator overnight. To thaw quicker, seal it in a plastic bag and place it in cold water.

Cuts of Salmon

• The whole filet: This will include the top loin, loin, belly, second cut, and sometimes the tail. The whole filet is also called “the side.”
• Salmon filets: These are cut from the whole filet and are smaller, rectangular slices from the whole side.
• Salmon steaks: This is when the two sides of salmon are still intact as one (resembles the original shape of the fish), and then it’s sliced into steaks. It results in more of a U-shape than a rectangular filet.

Can you eat salmon skin? 

Yes, it has many of the same nutrients (proteins and omega fatty acids) as the flesh. According to Healthline, it actually has the highest concentration of omega-3s of any part of the fish. It will crisp up nicely when you pan-roast, pan-fry, or grill your salmon.

Ways to cook salmon

Like most other animal proteins, you can grill salmon or bake salmon. Those tend to be the most popular choices. But you can also broil it to get it a little crispy and carmelized (which is great for any sauces or marinades you may be using). Lastly, salmon can also be roasted or pan-fried.