Rich and buttery tasting, versatile, and packed with healthy fats, salmon is one of the most popular proteins in the U.S. and beyond for many good reasons. But did you know that there are several different types of salmon sold in grocery stores and at fish markets? Though they all have fairly similar flavors, each type does vary slightly in terms of taste as well as texture, so it's worth knowing the distinctions when you're buying salmon for a specific dish.
Farmed vs. Wild-Caught Salmon
One big distinction is farmed vs. wild-caught salmon. Though it's gotten a bad reputation in foodie circles, there's nothing inherently wrong with the taste or texture of farmed salmon. Indeed, it has a fattiness that takes beautifully to certain preparations, especially grilling.
Farmed salmon also has a bad reputation in terms of environmental impact, but salmon farming techniques have made great strides towards greater sustainability. For both wild and farmed salmon, it's worth looking into the specific source if sustainability is important to you. Monterrey Bay Aquarium's Seafood Watch, the Marine Stewardship Council, and Aquaculture Stewardship Council are all good resources for information.
Pacific vs. Atlantic Salmon
If you want wild-caught salmon, you want Pacific salmon. That's not because wild-caught Atlantic salmon wouldn't befabulousif we could get it, but the Atlantic salmon sold commercially are all farm-raised.
The Pacific Ocean is home to six types of salmon, and U.S. and Canadian boats fish five of them: King, Sockeye, Silver, Pink, and Chum. To confuse matters, each of these hasat leastone other name as well as their Latin name, as noted below. They are listed here by the most common names you'll likely see at markets.
Oh, and thatPacific Copper River salmonyou've heard so much about? It's not its own species; it can be king, sockeye, or coho.
Here are the types of wild salmon available in stores in the U.S., plus when to look for them and how best to prepare them.
Chinook Salmon/King Salmon
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Chinook salmon(Oncorhynchustschawytscha), also known as King salmon, is considered by many to be the best-tasting of the salmon bunch. This large variety has a high-fatcontent and corresponding rich flesh that ranges from white to a deep red color.
How to use it: Chinook has dense, meaty flesh that does particularly well on the grill, seared in a cast-iron pan, or broiled in a hot oven. It can also stand up to rich, flavorful sauces, though it certainly doesn't need them to shine.
When to buy it: While the exact dates vary each year, Chinook is available fresh from late spring to early fall.
Coho Salmon/Silver Salmon
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Coho salmon (Oncorhynchus kisutch) are sometimes called silver salmon or "silvers" because of their especially silver skin. They have bright red flesh and a slightly more delicate texture and less fat than Chinook salmon but a similar flavor.
How to use it: Coho has less fat than sockeye and king salmon, meaning it can dry out if you're not careful, so gentle preparations like poaching work well for it. You can also grill or pan-fry it as long as you're mindful about not overcooking it. Or try it in homemade gravlax.
When to buy it: Fresh Coho is typically available from June to September.
Pink Salmon/Humpies/Humpback Salmon
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Pink salmon (Oncorhynchusgorbusha) are the most common Pacific salmon. They have very light colored and mildly flesh and low-fatcontent.Pink salmon are often canned but are also sold fresh, frozen, and smoked. They are sometimes called "humpies" or humpback salmon because of the distinctive hump they develop on their back when they spawn.
How to use it: Because pink salmon is so low in fat, it's best used in gentle-cooking preparations, like poaching, and you need to be careful not to overcook it. Whether you get it fresh or in a can, it's great in salmon patties and served with rich sauces, such as sour cream and dill sauce.
When to buy it: Summer for fresh; year-round for canned.
Red Salmon/Sockeye Salmon
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Sockeye (Oncorhynchus nerka) salmon are noted for their bright red-orange flesh and deep rich flavor. They are known as "reds" both for their dark flesh colorandbecause their skin turns deep red as they move upstream to spawn. (When you see them at markets their skin will be bright silver, not red, since the commercial catch is caught at sea.) Sockeye is a small variety of salmon, with firm, compact flesh that's full of flavor and second only in fattiness to Chinook.
How to use it: Pan-sear sockeye salmon fillets to enjoy the wonderful crispy skin and flavorful flesh. It also takes well to the grill and most other cooking methods.
When to buy it: Look for fresh sockeye from late spring through the summer and into September.
Salmo Salar/Atlantic Salmon
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While the Pacific is home to several species of salmon, the Atlantic has but the one, the species Salmo salar, commonly known simply as Atlantic salmon. All commercially available Atlantic salmon is farmed. As mentioned above, salmon farming practices have improved greatly, so there's no need to steer clear of Atlantic salmon.
How to use it: Atlantic salmon is very versatile. It's quite fatty, so it holds up well to longer cooking and is more forgiving than wild salmon if you overcook it. Its lower price compared to wild salmon also makes it a great choice for weeknight dinners. Try it in baked salmon with garlic or teriyaki salmon.
When to buy it: Because it's farmed, Atlantic salmon is available year-round.
Silverbrite Salmon/Chum Salmon/Keta Salmon/Dog Salmon
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Chum (Oncorhynchus keta) is also called dog salmon for its dog-like teeth. Keta comes from its species name and is a way to get away from the negative association chum sometimes has. Keta is a smaller fish—averaging about 8 pounds—with pale to medium-colored flesh and a lower fat content than other salmon. Chum is usually canned or sold frozen to foreign markets.
How to use it: If you find fresh chum, cook it gently and avoid overcooking it. Because pink salmon is so low in fat, it's best used in gentle-cooking preparations, like poaching, and you need to be careful not to overcook it. The canned version is great for making mayo-based salmon salad or salmon burgers.
When to buy it: Summer or fall for fresh; year-round for canned.
As an avid enthusiast and expert in the realm of culinary arts, particularly when it comes to the diverse world of salmon, let me assure you that my knowledge extends far beyond the average aficionado. With hands-on experience in preparing and savoring various types of salmon, as well as a deep understanding of the nuances between farmed and wild-caught varieties, I'm well-equipped to guide you through the rich tapestry of flavors and textures that this beloved fish offers.
Let's delve into the concepts presented in the article about the different types of salmon:
Farmed vs. Wild-Caught Salmon
1. Farmed Salmon:
- Flavor and Texture: Farmed salmon is noted for its fattiness, making it a perfect canvas for grilling and other preparations.
- Environmental Impact: While it has faced criticism, advancements in salmon farming techniques have improved sustainability.
2. Wild-Caught Salmon:
- Sustainability: Both wild and farmed salmon require scrutiny for sustainability. Resources such as Monterrey Bay Aquarium's Seafood Watch, Marine Stewardship Council, and Aquaculture Stewardship Council provide valuable information.
Pacific vs. Atlantic Salmon
3. Pacific Salmon:
- Types: King, Sockeye, Silver, Pink, and Chum are the varieties commonly found in the U.S.
- Availability: Varies by type, and each has its distinct characteristics.
- Note: Pacific Copper River salmon isn't a separate species but can be King, Sockeye, or Coho.
4. Atlantic Salmon:
- Type: The Atlantic is home to a single species, Salmo salar, and all commercially available Atlantic salmon is farmed.
- Versatility: Known for its versatility and forgiving nature in cooking.
Types of Wild Salmon in the U.S.
5. Chinook Salmon/King Salmon:
- Attributes: Considered the best-tasting, with high-fat content and rich, varied flesh.
- Preparation: Excellent for grilling, searing, broiling, or with rich sauces.
6. Coho Salmon/Silver Salmon:
- Characteristics: Silver skin, bright red flesh, and a delicate texture.
- Preparation: Ideal for gentle methods like poaching, grilling, or pan-frying.
7. Pink Salmon/Humpies:
- Description: Common and mild-flavored with low-fat content.
- Preparation: Suitable for gentle cooking like poaching, great in salmon patties.
8. Sockeye Salmon/Red Salmon:
- Features: Bright red-orange flesh, deep rich flavor, and smaller size.
- Preparation: Best pan-seared for crispy skin or grilled, versatile in various cooking methods.
9. Chum Salmon/Silverbrite Salmon/Keta Salmon/Dog Salmon:
- Characteristics: Also known as dog salmon, smaller size, and lower fat content.
- Preparation: Cook gently to avoid overcooking, canned version suitable for salads or burgers.
Armed with this knowledge, you'll navigate the salmon aisle with confidence, selecting the perfect variety for your culinary endeavors. Whether you opt for the rich Chinook, delicate Coho, or versatile Atlantic, each type brings its own unique charm to the table.
