Atlantic Salmon
Atlantic salmon (Salmo salar) is the most commonly farmed salmon species worldwide. It has a mild flavor, tender flesh, and a moderate fat content. Most Atlantic salmon sold in stores comes from aquaculture operations rather than wild fisheries.
Pacific Salmon Species
Pacific salmon include Chinook, Coho, Sockeye, Pink, and Chum species, all belonging to the genus Oncorhynchus. They are generally wild-caught in the North Pacific and range from rich, fatty Chinook to lighter, leaner Pink salmon. Each species varies in color, texture, and typical use.
How to Choose Salmon
When buying salmon, look for bright, firm flesh and a fresh sea-like smell. Farmed Atlantic salmon is widely available year-round, while wild Pacific salmon is often seasonal. For reliable sourcing and sustainability information, consult guidance from the National Oceanic and Atmospheric Administration at https://www.noaa.gov/.
