Salmon is an absolute treat to prepare and a nutritious, protein-packed alternative to beef that households love. As more shoppers look to add omega-3, fish oils, and alternative protein sources to their diets, it’s important to know the differences between different kinds of salmon, from wild-caught and farmed to kings and Cohos.
If you’re new to shopping for salmon at your local meat counter, the number of options can be overwhelming. Start with this handy guide to the five most common kinds of salmon, plus information on sustainability and health benefits.
What Is the Best Salmon to Buy?
There are many variables in determining the best salmon to purchase for your family, especially if your criteria include value-based qualifications like sustainability and animal welfare.
Wild Salmon vs. Farmed Salmon
Nearly every commercially sold salmon will be categorized as either wild-caught or farmed.
Wild-caught salmon, as the name suggests, refers to a product caught in the ocean. The term “wild” is strictly regulated to prevent overfishing, and wild salmon tends to be more expensive than farmed. Wild salmon are usually only available a few times a year fresh, but frozen products are available year-round.
Farmed salmon refers to fish raised in commercial salmon farms and help prevent overfishing. In many cases, farmed salmon is significantly less expensive than wild caught and readily available year-round.
Wild Caught Salmon |
Farmed Salmon |
| Firmer texture, more “fish” flavor”
Leaner Higher in protein and vitamin D Vibrant color (deep orange-red meat) |
Softer and more “buttery”
Milder “fish” taste Higher fat content Often gray-pink; some products have added colorants to make it appear more vibrant |
Is Farmed Salmon Bad?
Not at all, but the quality varies widely across species and by brand. Farmed salmon is more affordable and therefore more accessible to more families and is packed with nutrients. Look for sustainably sourced farmed salmon, such as products certified by the Aquaculture Stewardship Council or Best Aquaculture Practices organization.
What’s More Sustainable: Wild-Caught or Farmed?
Neither wild nor farmed salmon is inherently more sustainable.
Wild salmon is more sustainable as long as it is harvested at a rate that ensures populations replenish naturally and withstand unexpected variables like diseases or adverse weather conditions.
Unregulated fishing leads to habitat destruction, population decline, and other challenges.
Farmed salmon, and seafood in general, supplies more than half of the world’s seafood and emits fewer greenhouse gases than land-based livestock. It also reduces the strain on wild fish populations. Not all farmed salmon is sustainably managed, however. Poorly run operations may pollute local waterways or pose other environmental issues.
To learn more about the sustainability advantages and disadvantages of both types of salmon production, check out NOAAs guide to sustainable fishing.
What Are the Five Types of Salmon in Stores?
There’s one more important note to cover: Pacific vs. Atlantic salmon. Wild-caught salmon will always come from the Pacific, and all Atlantic salmon will be farm-raised due to restrictions in that body of water.
Atlantic Salmon (Salmo Salar)
Technically, Salmo Salar is the only salmon native to the Atlantic, but you’ll often find it labeled by where it was raised: North American, Baltic, European, or even by state, such as our top-selling Wisconsin Atlantic salmon.
Salmo Salar has a mild flavor and is notably buttery, in part due to its high fat content.
King Salmon (Chinook Salmon)
King salmon is the largest in the Pacific Ocean and is widely considered the premier salmon species. It has high fat content and thick fillets and steaks.
Sockeye Salmon (Red Salmon)
Named for the vibrant color of its meat, red salmon has a strong flavor and lower fat content. It’s ideal for pan-searing, but it’s prone to overcooking because it is so lean. You’ll also find this used in many salmon burger recipes, with other ingredients helping to keep the meat moist.
Coho Salmon (Silver Salmon)
Coho looks like Atlantic salmon, sharing a silver color, similar size, and its mild flavor. Coho is one of the more popular options for smoking and roasting whole.
It’s worth noting that some Coho salmon populations are on the Endangered Species Act list due to overfishing, though Alaskan populations are thriving!
Humpback Salmon (Pink Salmon)
Pink salmon is usually canned because it is a significantly smaller fish than its more robust cousins. It’s still very healthy, with little fat content and plenty of protein and omega-3 fatty acids.
Chum Salmon (Keta or Dog Salmon)
Chum salmon is more prized for its eggs, which are used similarly to caviar. Keta salmon isn’t readily available at stores, but some niche markets may carry chum salmon fillets.
What Is the Best Type of Salmon to Eat?
It all comes down to personal preference. Many factors determine how your fish will taste, including the type of salmon, the cut, and the preparation method. Try out different salmon species and recipes to see which you and your family prefer.
Find Organic Salmon Near Me
Shop sustainably farm-raised and wild-caught salmon at both Oryana locations in Traverse City! Our expert, in-house meat department is your go-to choice for quality salmon sourced from reputable fisheries worldwide and Midwest fish farms, too. Learn more about our mission and subscribe to our newsletter for weekly deals, community events, and recipes!
