Shopping Guide: What Are The Different Types of Salmon

Salmon is the second most consumed seafood in the United States. Home cooks love this fish for its vibrant color, flaky texture, and high levels of Omega-3 fatty acids. However, some cooks might not realize that not all salmon varieties are the same. If you’ve ever wondered what the difference is between Coho and Sockeye, or if you should buy farm-raised at the store, we explore all the different types of salmon below.

What are the Different Types of Salmon?

It might surprise home chefs that there are six different kinds of salmon, each with its own flavor profile.

1. Chinook (King Salmon)

Also known as King salmon, Chinook can be found in the Pacific Ocean from Alaska to Southern California. Many consider this type of salmon to be the highest quality to buy. It’s exceptionally high in Omega-3s and fat, making it healthy, rich, and buttery. Due to their diet of ocean crustaceans, Chinook flesh is a striking pink color.

Its flavor is smooth and mild, making it a favorite for grilling or pan-searing. Due to its quality and size, Chinook often comes with a higher price tag and is sought after by chefs and home cooks alike.

2. Sockeye Salmon  

It’s easy to spot sockeye salmon. This fish has a brilliant red color that is unmistakable. They are often caught in rivers during their spawning cycle in the summer. They have a bold flavor and more intense smell than other salmon, and their season runs from July to October. You’ll often find them as fillets at your wholesale grocery store.

Sockeye stands out with its vibrant red color and intense, savory flavor. It feeds on zooplankton, giving it a distinct taste and firm texture that holds up well to grilling and smoking.

3. Coho (Silver Salmon)

Coho has a milder flavor and moderate fat content, falling between Chinook and Sockeye in richness. It features light pink flesh and a delicate, smooth texture that flakes easily.

Its subtler flavor makes Coho ideal for baking, sautéing, or pairing with lighter sauces. Many home cooks enjoy it for its balance of richness and affordability, and its bright silver skin is a signature visual cue.

4. Keta (Chum Salmon)

Keta is especially known for its roe, large, glossy orange eggs with a satisfying pop and briny flavor used in sushi and caviar. While it may not be the star of the fillet world, keta is a versatile fish with standout value.

Keta salmon has a mild taste and is lower in fat, making it a lean, budget-friendly option. It has a paler flesh and a firmer texture that works well for smoking or stews.

5. Pink (Humpback Salmon)

The smallest of the Pacific salmon, Pink salmon maxes out at around 5 pounds and has pale pink flesh with a soft, mild flavor. It’s often canned, smoked, or used in fish spreads.

Because of its size and short spawning cycle, Pink salmon is harvested in large quantities, especially in Alaska. It’s a great option for anyone looking for a gentle-tasting, affordable protein that blends well into recipes like salmon patties or chowders.

6. Atlantic Salmon

The sixth salmon you are most likely to find while out shopping is the Atlantic salmon. While this type once flourished in the wild, Atlantic salmon is typically farm-raised due to overfishing. Farmed Atlantic salmon is widely available year-round and is often the most accessible choice at grocery stores.

Their flesh is an orangeish-pink, and they contain good amounts of marbled fat. They often come broken down into fillets, but you can sometimes find them whole. Its soft texture and balanced fat content make it ideal for everything from baking and grilling to sushi.

Wild-Caught Salmon VS. Farm-Raised Salmon

If you’re looking for the best salmon to buy at the grocery store, you will likely see salmon labels indicating if your fish is wild-caught or farm-raised. As the name suggests, wild salmon is caught in its natural environment, including rivers, streams, lakes, and oceans. 

Farm-raised salmon are grown in an aquaculture that breeds the fish and raises them to maturity. To mimic their diet in the wild, farm salmon are fed high-fat, high-protein foods. While wild salmon is abundant, 70 percentof salmon sold in the U.S. comes from farms.

Should You Buy Wild or Farm-Raised Salmon?

Both wild and farm-raised salmon are rich in heart-healthy Omega-3 fatty acids, but their nutrition, taste, and price can differ quite a bit. Here's a quick breakdown to help you decide which option fits your needs.

Nutrition:

• Wild salmon typically has more Omega-3s, iron, and calcium.
• Farmed salmon often contains more vitamin C but may also have higher saturated fat and calorie content due to a controlled diet.

Taste & Texture:

• Wild salmon tends to have a firmer texture and a more intense flavor.
• Farmed salmon is often milder and fattier.

Cost:

• Wild salmon usually comes at a higher price point.
• Farmed salmon is more affordable and widely available.

Stock Up On Different Types of High-Quality Salmon and More

Whether you are looking for sockeye salmon filets, smoked keta, or other fresh seafood,   we have everything you need at CHEF’STORE. You discover aisles of high-quality products at exceptional prices, perfect for your home-cooked meals and grocery budget.

Visit one of our many locations or get our exceptional foods delivered directly to you.