There are not many times when I will; write an article in two parts. But information on salmon is extremely Copus – there is much information available. I will use at least 3 sources – Allrecipes.com, FishingBooker.com and Aquamarinenative.com. Enjoy the information and happy eating!

North America is home to six distinct salmon species that grace our waters and dinner plates:

1. King/Chinook Salmon (Oncorhynchus tshawytscha) – The largest and fattiest Pacific species
2. Sockeye/Red Salmon (Oncorhynchus nerka) – Deep red flesh with intense flavor
3. Coho/Silver Salmon (Oncorhynchus kisutch) – Medium-sized with mild taste
4. Pink/Humpback Salmon (Oncorhynchus gorbuscha) – Smallest and most abundant
5. Chum/Keta/Dog Salmon (Oncorhynchus keta) – Prized for roe production
6. Atlantic Salmon (Salmo salar) – The only Atlantic species, mostly farmed

These five types of salmon from the Pacific, plus one Atlantic species, represent the complete salmon family in North American waters. Each species has evolved unique characteristics that affect taste, texture, and culinary applications.

Pacific Salmon Species: The Famous Five

The Pacific Ocean nurtures five distinct salmon species, each adapted to different ecological niches. These salmon undertake epic migrations from ocean feeding grounds to freshwater spawning streams. Understanding their differences helps anglers, chefs, and seafood lovers make informed choices.

Pacific salmon die after spawning, unlike their Atlantic cousins. This life cycle creates dramatic physical transformations that make identification easier during spawning runs. Let’s explore each Pacific species in detail.

King Salmon (Chinook): The Premium Choice

King salmon reigns supreme as the largest Pacific species, earning its royal nickname through sheer size and quality. These magnificent fish can exceed 100 pounds and stretch five feet long, though most commercial catches weigh 10-50 pounds.

Identifying King salmon becomes easy once you know their signature feature: completely black mouths and gums. Small round spots cover both the upper and lower portions of their tails. Their blue-green ocean coloration transforms to olive-brown or maroon during spawning.

The rich, buttery texture of King salmon comes from its high fat content—the highest among all salmon species. This marbling creates an almost silky mouthfeel that melts on the tongue. Professional chefs prize Kings for their versatility in high-heat cooking methods.

Best Cooking Methods for King Salmon:

• Grilling over cedar planks
• Pan-searing with crispy skin
• Roasting whole sides
• Raw preparations (sushi/sashimi)

Nutritionally, King salmon delivers approximately 1,500mg of omega-3 fatty acids per 3.5-ounce serving. This species also provides abundant vitamin D, selenium, and B vitamins. The high fat content means more calories but also greater satiety.

King salmon inhabit waters from Southern California to Alaska’s Bering Sea. Alaska’s Copper River Kings command premium prices for their exceptional oil content. These salmon return to rivers from May through July, with specific run timings varying by region.

Sockeye Salmon (Red Salmon): The Chef’s Favorite

Sockeye salmon stands out with its vibrant red flesh and distinctively large, golden eyes. These salmon types earn their “red salmon” nickname from both their meat color and spawning transformation. Adults typically weigh 4-15 pounds and measure 1.5-2.5 feet long.

The unmistakable golden eyes of Sockeye salmon make identification simple. They lack spots entirely, with pure white mouths and gums. During spawning, their bodies turn brilliant red while heads become green, creating nature’s most dramatic fish transformation.

Sockeye’s firm texture and concentrated flavor result from their zooplankton-rich diet. The intense, almost gamey taste places them between mild Coho and rich King salmon. This robust flavor stands up well to smoking, grilling, and raw preparations.

Many consider Sockeye the perfect sushi and sashimi fish due to its firm texture and deep color. The flesh holds together beautifully when sliced thin. Landlocked populations called Kokanee salmon live entirely in freshwater, offering similar taste in smaller packages.

Peak Sockeye season runs from June through August in most regions. Bristol Bay, Alaska produces nearly half the world’s Sockeye harvest. These prized fish command high prices at seafood markets, especially during peak season.

Coho Salmon (Silver): The Versatile Fighter

Coho salmon earned their “silver” nickname from their brilliant chrome sides in ocean phase. These medium-sized salmon typically weigh 8-12 pounds and measure 24-30 inches. Anglers particularly prize Coho for their acrobatic fights and aggressive strikes.

Distinguishing Coho requires checking their mouths—black inside but with white gums, unlike King salmon’s all-black mouths. Spots appear only on the upper portion of their tails. Spawning males develop pronounced hooked noses called kypes and turn maroon with dark backs.

The mild flavor and medium fat content make Coho perfect for salmon newcomers. The texture strikes a balance between flaky and firm, neither too rich nor too lean. This versatility allows various cooking methods without overwhelming delicate palates.

Several Coho populations face conservation challenges, but sustainable wild-caught options remain available. Alaska and Pacific Northwest fisheries maintain healthy populations through careful management. Farm-raised Coho offers a consistent, year-round alternative.

Cedar plank grilling showcases Coho’s attributes perfectly, imparting subtle smoke while maintaining moisture. Whole roasted Coho makes an impressive presentation. The fish also excels in poaching, producing tender, flaky results ideal for salads.

Pink Salmon (Humpback): The Accessible Option

Pink salmon holds the title as both the smallest and most abundant Pacific species. These compact fish average 3-5 pounds and 18-24 inches, making them perfect single-serving portions. Their two-year life cycle creates distinct odd and even-year populations.

Identifying Pink Salmon Features:

• Large oval spots on back and entire tail
• Slight pink body tinge in ocean phase
• White mouth with black gums
• Males develop pronounced humps when spawning

Pink salmon’s lean flesh and mild flavor make it the most affordable option. While less prized than fattier species, Pink salmon provides excellent nutrition at budget-friendly prices. The light-colored meat works wonderfully in mixed dishes.

Most Pink salmon enters the market as canned products, providing convenient, shelf-stable protein. These canned options excel in salmon patties, salads, and casseroles. Fresh Pink salmon, when available, benefits from moisture-adding cooking methods.

The unique spawning cycle means Pink salmon appears in different regions alternating years. Washington and British Columbia see runs in odd-numbered years, while Alaska receives even-year runs. This pattern affects regional availability and pricing.

Chum Salmon (Keta): The Hidden Gem

Chum salmon suffers from unfortunate nicknames like “dog salmon,” yet offers surprising culinary value. These fish typically weigh 8-15 pounds and can reach 3.6 feet long. Their other name, “Keta,” comes from indigenous languages and sounds more appealing.

Identifying Chum salmon requires attention to subtle details. They share Sockeye’s white mouth and lack of spots but display faint vertical bands along their sides. The notably larger teeth become prominent during spawning, explaining the “dog” nickname.

While Chum meat tends toward the mild, dry side, their roe stands out as exceptional. Large, firm eggs make premium ikura for sushi. The meat itself excels when smoked, canned, or dried into traditional preserved products.

Spawning Chum undergo the most dramatic transformation among Pacific salmon. Their bodies turn green with vivid purple vertical stripes, resembling aquatic tigers. This otherworldly appearance makes them unmistakable during fall spawning runs.

Traditional cold water preservation methods work particularly well with Chum salmon. Indigenous peoples have perfected smoking and drying techniques over millennia. Modern applications include jerky, candy, and other shelf-stable products.

Atlantic Salmon: The Farmed Favorite

Atlantic salmon represents a unique case in North American waters. Wild populations faced near-extinction from overfishing and habitat loss. Today, virtually all Atlantic salmon in markets comes from aquaculture operations worldwide.

Unlike Pacific species, Atlantic salmon survive spawning and can return to sea multiple times. This biological difference enables efficient farming operations. Modern aquaculture produces consistent, year-round availability of this popular fish.

Farmed Atlantic salmon typically weighs 8-12 pounds at harvest. The controlled diet produces higher fat content than wild fish, creating a mild, buttery flavor. This consistency appeals to consumers seeking predictable taste and texture.

Identifying Atlantic salmon relies on their distinctive X or Y-shaped spots covering the body. Dark spots on gill covers provide another key marker. These patterns distinguish them from Pacific species and similar-looking trout.

The farming debate continues among seafood advocates, with sustainability practices improving significantly. Many operations now use land-based systems or improved ocean pens. Consumers should research sources to support responsible farming methods.

Salmon Types Chart by Taste: Complete Comparison Table

Understanding salmon types chart by taste helps match preferences with species. This comprehensive comparison reveals flavor intensities, textures, and ideal preparations for each variety.

King/Chinook	Rich, buttery	Silky, firm	Highest	Grilling, searing, raw
Sockeye/Red	Strong, robust	Very firm	High	Smoking, sushi, grilling
Coho/Silver	Mild, delicate	Medium-firm	Medium	Versatile, roasting, poaching
Pink	Very mild	Soft, flaky	Low	Canning, patties, salads
Chum/Keta	Mild, neutral	Firm, dry	Low	Smoking, drying, roe
Atlantic	Mild, buttery	Soft	High (farmed)	All-purpose cooking

This taste comparison guide helps select the perfect salmon for any dish or preference. Those seeking bold flavors should choose Sockeye or King, while mild preferences favor Pink or farmed Atlantic.

Salmon is the most popular seafood species in the U.S. with a commercial value of $688 million in 2017, according to the National Oceanic and Atmospheric Administration. The fish is prized for its health benefits, especially its omega-3 fatty acids. But not all salmon is created equal, in fact there are six different types of salmon that are sold commercially in the U.S.

If you’ve ever noticed names like Sockeye or King floating around the seafood section of your grocery store, we’re here to clarify the differences. But first, what’s most important to understand about salmon is how it’s raised.

Wild vs. Farmed Salmon

Wild salmon is salmon that is caught in natural environments like oceans, rivers, and lakes. But much of the salmon sold worldwide today is farmed salmon. Fish farms use a process called aquaculture to breed fish, which are often given a processed feed that’s high in fat and protein to produce larger fish.

Because they have different diets, the nutrient composition of wild and farmed salmon is very different. Wild salmon contains more minerals, while farmed salmon is higher in vitamin C, saturated fat, and calories.

Some studies have also shown that farmed salmon may have higher concentrations of contaminants than wild salmon. Both are still excellent sources of omega-3s, but wild salmon is overall better for your health if you can afford to spend a little extra on it.

If you’re looking to stick to wild salmon, you’re going to want to go with Pacific salmon, of which there are five types: King, Sockeye, Coho, Pink, and Chum. It’s not that Atlantic salmon is bad, it’s just that there are very few Atlantic salmon found in the wild today, due to overfishing and habitat destruction. So most Atlantic salmon is farm-raised.

Salmon are among the most iconic and valuable fish species in the world, admired for their incredible migrations, ecological importance, and delicious, nutrient-rich meat. Found across the Northern Hemisphere, they range from massive Chinooks to brilliantly colored sockeyes. 

Kinds of Salmon

Masa – NW coast, Amago – Japan, Danube – Danube River, Europe, Cherry – East Asia, Kamchatka – Russia, Black Sea – Black Sea peninsula, Sebago – Sebago Valley, Maine.

Enjoy the article and hope the information helps you