Salmon is a fascinating and diverse family of fish that includes several distinct species, each with its own unique characteristics, habitat preferences, and culinary appeal. In this post, we’ll compare six of the most well-known species of salmon: Atlantic salmon, Chinook salmon, Coho salmon, Sockeye salmon, Pink salmon, and Chum salmon.
Which salmon is right for you?
That really depends on your personal preferences. If you like a rich, oily flavor, king salmon or Atlantic salmon is a good choice. If you prefer a milder flavor, sockeye, coho, pink, or chum salmon may be a better option. If you are looking for a salmon with a firm texture, king or chum salmon is a good choice. If you prefer a softer texture, sockeye, coho, or pink salmon may be a better option. You may enjoy reading about Copper River Salmon and my recent trip to Cordova, Alaska!
All species of salmon are delicious. When choosing salmon, look for fish that is wild-caught and sustainable.
Wondering what to cook? Be sure to check out all of our easy seafood recipes (we’ve got over 40 salmon recipes!) including our Marry Me Salmon, Bourbon-Glazed Salmon, 30-Minute Creamy Salmon Curry, or our foolproof Tender, Flaky Salmon en Papillote.
Atlantic Salmon
Flavor and texture: Atlantic salmon is prized for its rich, mild flavor and tender, flaky flesh. It’s often considered the gold standard for salmon in culinary circles.
Atlantic salmon is the most widely available where I live in New Jersey. We can use it in pretty much any preparation of salmon.
- Habitat: Atlantic Salmon, which goes by the scientific name Salmo Salar, are native to the North Atlantic Ocean, including rivers in North America and Europe. They’re known for their anadromous life cycle, migrating from the ocean to freshwater rivers to spawn.
- Size: They are one of the largest salmon species, with individuals reaching lengths of up to 30 inches and weighing up to 12 kg.
- Color: Their flesh can range from pale pink to deep orange, depending on their diet and habitat.
King Salmon (Chinook Salmon)
Flavor and Texture: King salmon, also known as Chinook salmon, is renowned for its rich, buttery flavor and high oil content, making it incredibly succulent and perfect for grilling or baking.
Try grilling king salmon steaks or baking them in the oven.
- Habitat: King salmon, which goes by the scientific name Oncorhynchus tshawytscha, are found in the Pacific Ocean, primarily in the northern part of North America, including Alaska and the Pacific Northwest.
- Size: They are the largest salmon species, with individuals weighing up to 45 kg or more.
- Color: Their flesh ranges from pale pink to deep red-orange, depending on their diet and location.
Sockeye Salmon
Flavor and Texture: Sockeye salmon is known for its bold, robust flavor and firm, fatty flesh. It’s often the top choice for grilling or smoking.
Try poaching sockeye salmon fillets or baking them in the oven with a sauce.
- Habitat: Sockeye salmon, which goes by the scientific name Oncorhynchus nerka, are primarily found in the Pacific Ocean, particularly in the waters of Alaska and the Pacific Northwest.
- Size: They are medium-sized salmon, with individuals typically weighing between 2 to 4 kg.
- Color: Their flesh is bright red, which is retained even after cooking.
Coho Salmon
Flavor and Texture: Coho salmon has a milder flavor compared to Chinook but is still delicious with its delicate, flaky texture.
Try pan-frying coho salmon fillets or baking them in the oven with herbs and vegetables.
- Habitat: Coho salmon, which goes by the scientific name Oncorhynchus kisutch, inhabit the North Pacific Ocean and are commonly found in coastal streams and rivers along the western coast of North America, such as in Alaska and the Pacific Northwest.
- Size: They are smaller than Chinook salmon, typically weighing between 2 to 6 kg.
- Color: Their flesh is often a vibrant orange-red.
Pink Salmon
Flavor and Texture: Pink salmon has a mild, delicate flavor and a softer, less fatty texture compared to other salmon species. It’s commonly used for canning and as an economical option in various dishes.
Try baking pink salmon fillets in the oven with a light sauce or grilling them.
- Habitat: Pink salmon, which goes by the scientific name Oncorhynchus gorbuscha, are found in both the North Pacific and Arctic Oceans and are the most abundant of all Pacific salmon species.
- Size: They are the smallest of the Pacific salmon species, typically weighing between 1 to 2 kg.
- Color: Their flesh is pale pink.
Chum Salmon
Flavor and texture: Chum salmon, also known as keta salmon or dog salmon, has a mild, slightly fishy flavor and a firm, meaty texture.
Try baking chum salmon fillets in the oven with a strong-flavored sauce or smoking them.
- Habitat: Chum salmon, which goes by the scientific name Oncorhynchus keta, are found in both the North Pacific Ocean, extending from the Arctic Ocean down to Japan and South Korea.
- Size: They are medium-sized, typically weighing between 1.8 to 4.5 kg.
- Color: Their flesh is often silver, with a slight pinkish hue.
A Few Notes About Sustainability and Cooking Salmon
Are there sustainability considerations when choosing a salmon species? Absolutely, sustainability is a crucial factor. Some species, like Pink and Chum salmon, are generally more abundant and have lower environmental impacts. When possible, we look for sustainably sourced salmon.
Are there specific recipes that pair better with certain salmon species? Yes, certain recipes can accentuate the unique qualities of different salmon species. For example, a delicate Coho salmon might pair well with a creamy lemon and dill sauce, while a rich Chinook salmon could be complemented with a bold teriyaki glaze. Also, the cook time will depend on the thickness of the salmon, which varies by species.
What is the nutritional difference between salmon species? Salmon species have similar nutritional profiles, with variations in fat content and flavor. King salmon tends to be the fattiest and, consequently, the highest in calories, while Pink salmon is the leanest.
How do I know when salmon is fully cooked? To check if salmon is cooked through, insert a fork into the thickest part of the fillet. The salmon should flake easily and be opaque all the way through.
Each salmon species offers a unique culinary experience, from the rich and buttery King salmon to the delicate and mild Pink salmon. The choice of salmon largely depends on personal preference, culinary preparation, and regional availability.
Be sure to check out some of our favorite easy salmon recipes, including our personal favorites: Broiled Miso Salmon, Pan Seared Salmon with Parmesan Cream Sauce (recipe below), Pistachio-Crusted Salmon, and our Crispy Salmon Croquettes with Remoulade.
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Crispy Pan Seared Salmon with Lemon Parmesan Sauce
Video
Equipment
Ingredients
For the Salmon
- 4 (6 oz) skin-on salmon fillets
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 large shallots, finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 tsp crushed red pepper flakes
- 1 cup coconut milk or 1 cup heavy cream
- ⅓ cup mascarpone cheese, room temperature
- ½ cup Parmesan cheese, freshly grated
- 2 lemons, halved and charred (you can either grill the lemons or simply broil them over an open flame for a little char)
- 3 Tbsp fresh chives, chopped, plus more for serving
- 3 Tbsp fresh dill, chopped, plus more for serving
For the Couscous
- 2 medium zucchini, cut into ¼-inch pieces
- 4 Tbsp extra virgin olive oil, divided
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup Israeli couscous
- 2 Tbsp pine nuts, toasted
- ½-1 cup arugula or micro greens
- Crusty baguette for serving
Instructions
- Dry and season the salmon. Place salmon fillets on a paper towel–lined plate. Let sit 5–10 minutes, flip, then dry another 5–10 minutes. Season both sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Roast the zucchini. Preheat oven to 375°F (190°C). Spread zucchini on a rimmed baking sheet, drizzle with 2 Tbsp olive oil, and season with ½ tsp salt and ¼ tsp pepper. Toss well, then roast 15–20 minutes, stirring once, until tender.
- Prepare the couscous. Bring 1¼ cups water to a boil. Stir in 1 cup couscous, reduce to a simmer, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork. Stir in remaining 2 Tbsp olive oil, roasted zucchini, and 2 Tbsp pine nuts. Toss gently to combine.
- Sear the salmon. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add salmon skin side down and cook 4–5 minutes, until the skin is crisp and releases easily. Flip and cook another ~3 minutes, until internal temperature reaches 110–120°F for medium-rare (it will continue cooking slightly after removal). Transfer to a plate.
- Make the sauce. In the same pan, sauté 2 minced shallots for about 3 minutes, until translucent. Add 3 minced garlic cloves and 1 tsp red pepper flakes; cook 30 seconds more. Stir in 1 cup coconut milk or heavy cream and ⅓ cup mascarpone until smooth. Add ½ cup Parmesan, juice of 1–2 lemons (start with 2–3 Tbsp), 3 Tbsp chopped chives, and 3 Tbsp chopped dill. Whisk until creamy and cohesive. Taste and adjust seasoning. Remove from heat. Return salmon to the pan or spoon sauce over the top.
- Serve immediately with couscous, arugula, and crusty bread.
Notes
- Crispy skin tip: For the crispiest salmon skin, don’t return it to the sauce—spoon the sauce around or over the top instead.
- Nutrition note: Nutrition facts include the salmon and pan sauce only.
Let us know your thoughts!