Top 6 Types Of Salmon You Should To Know: Best Ranked

Not only is salmon a highly nutritious fish, but it’s also delicious and adaptable. Salmon comes in a wide variety of forms, each with a distinct flavor and texture of its own. Here are the Top 6 types of salmon you should to know. Due to its versatility as a protein option for any meal, salmon can be prepared in a number of ways. 

Salmon comes in different varieties, depending on your preference for something flaky or light or rich and fatty. Making an informed purchase can result from knowing where to look and a few insider terms. This will assist in matching you with the ideal salmon for the way you want to cook it. 

Top 6 Types Of Salmon You Should To Know

Know about the top six types of salmon from below. Here are different popular salmons with their features: 

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1. Chinook Salmon/King Salmon

This salmon is worthy of being called a royal. It’s regarded by many as the best salmon money can buy. King salmon is rich, big, and fat, and it contains a lot of omega-3 fatty acids.

From southern California’s Pacific waters to the icy rivers of northern Alaska, king salmon can grow to a maximum length of five feet and a weight of over 100 pounds.

2. Pink Salmon/Humpies

The tiniest and most prevalent species of Pacific salmon is the pink salmon, sometimes referred to as humpies or humpback salmon. All throughout Asia and North America, they can be found in rivers and streams. They are caught in their natural habitat, which is the Pacific Ocean.

The pinkish flesh of this particular salmon variety is named for its diet of crustaceans. The texture of pink salmon is slightly greasy and it has a mild flavor. Because of their small size, which makes processing them simple, they are frequently used in canned salmon products.

3. Sockeye/Red

Red salmon, also known as ockeye salmon, is distinguished by its intense aroma and impressive red-orange flesh. Compared to Kings, they are much less expensive and smaller and leaner. 

Sockeye salmon is popular among chefs nationwide and is frequently offered smoked. They get their name from their vivid red flesh, but when they swim upstream to spawn, their skin also turns a deep red color. Most of them are caught in Alaskan waters.

4. Coho/Silver

A bright silver skin gives coho salmon, also known as silver salmon, their name. With a medium fat content and a more subdued flavor, Coho is less popular than massive Kings and flavorful Sockeyes.

Cohos are frequently used while cooking an entire salmon because of their small size. Though their texture is more delicate, Cohos have a flavor similar to that of Kings. Alaskan waters and a large portion of the northern Pacific are frequent habitats for them.

5. Salmo Salar/Atlantic Salmon

The most prevalent variety of salmon found in stores is Atlantic salmon. Additionally, canned salmon usually contains this kind of salmon. The cold waters of the North Atlantic Ocean are home to Atlantic salmon. Compared to other salmon varieties, they have darker flesh and a softer flavor.

raised on a farm The most prevalent kind of salmon raised for food is the Atlantic variety. It usually has a milder flavor and less fat than salmon that is caught wild.

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6. Chum/Silverbrite/Keta/Dog

Numerous names exist for chum salmon. This fish, which is smaller in size and has a light to medium color, has less fat. Its meat is frequently offered frozen or canned.

It does, however, have one significant advantage: its roe. In many culinary traditions, roe—fish eggs found in a female fish’s ovaries—is regarded as a delicacy. Chum salmon have larger and more flavorful roe than other salmon varieties.

Wild vs. Farmed Salmon

While farmed salmon are raised in captivity, wild salmon are caught in rivers or the open ocean. Since wild salmon is not subjected to the same antibiotics and other chemicals as farm-raised salmon, it is generally thought to be healthier.

Salmon raised on a salmon farm is what the name suggests. Coastal regions are usually home to salmon farms, which enclose the fish with big nets.

Although salmon raised in farms has less omega-3 fatty acids than salmon that is caught in the wild, it is also more readily available and less expensive.


Cooking salmon can be done in a variety of ways, making it a highly versatile fish. It is a beneficial source of protein as well. Think about the kind of fish you like and your preferred cooking technique. When selecting salmon, opt for fresh, wild-caught seafood. Ask your neighborhood fishmonger for advice if you’re unsure about the kind of salmon to buy.

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