Salmon lovers often ask the same question at the fish counter: which type should I choose? The answer lies in understanding the six distinct species of salmon found in North American waters. Five Pacific salmon species swim from California to Alaska, while one Atlantic variety dominates farm-raised markets.
Each salmon species offers unique flavors, textures, and nutritional benefits. Whether you're seeking the buttery richness of King salmon or the budget-friendly versatility of Pink salmon, this guide reveals everything you need to know. You'll discover identification tips, taste comparisons, and the best cooking methods for each variety.
This comprehensive guide covers species profiles, visual identification markers, nutritional comparisons, and regional availability. We'll explore why some salmon turn bright red while others develop humps, and which varieties work best for your favorite types of salmon dishes.
What Are the 6 Types of Salmon?
North America is home to six distinct salmon species that grace our waters and dinner plates:
- King/Chinook Salmon (Oncorhynchus tshawytscha) - The largest and fattiest Pacific species
- Sockeye/Red Salmon (Oncorhynchus nerka) - Deep red flesh with intense flavor
- Coho/Silver Salmon (Oncorhynchus kisutch) - Medium-sized with mild taste
- Pink/Humpback Salmon (Oncorhynchus gorbuscha) - Smallest and most abundant
- Chum/Keta/Dog Salmon (Oncorhynchus keta) - Prized for roe production
- Atlantic Salmon (Salmo salar) - The only Atlantic species, mostly farmed
These five types of salmon from the Pacific, plus one Atlantic species, represent the complete salmon family in North American waters. Each species has evolved unique characteristics that affect taste, texture, and culinary applications.
Pacific Salmon Species: The Famous Five
The Pacific Ocean nurtures five distinct salmon species, each adapted to different ecological niches. These salmon undertake epic migrations from ocean feeding grounds to freshwater spawning streams. Understanding their differences helps anglers, chefs, and seafood lovers make informed choices.
Pacific salmon die after spawning, unlike their Atlantic cousins. This life cycle creates dramatic physical transformations that make identification easier during spawning runs. Let's explore each Pacific species in detail.
King Salmon (Chinook): The Premium Choice
King salmon reigns supreme as the largest Pacific species, earning its royal nickname through sheer size and quality. These magnificent fish can exceed 100 pounds and stretch five feet long, though most commercial catches weigh 10-50 pounds.
Identifying King salmon becomes easy once you know their signature feature: completely black mouths and gums. Small round spots cover both the upper and lower portions of their tails. Their blue-green ocean coloration transforms to olive-brown or maroon during spawning.
The rich, buttery texture of King salmon comes from its high fat content—the highest among all salmon species. This marbling creates an almost silky mouthfeel that melts on the tongue. Professional chefs prize Kings for their versatility in high-heat cooking methods.
Best Cooking Methods for King Salmon:
- Grilling over cedar planks
- Pan-searing with crispy skin
- Roasting whole sides
- Raw preparations (sushi/sashimi)
Nutritionally, King salmon delivers approximately 1,500mg of omega-3 fatty acids per 3.5-ounce serving. This species also provides abundant vitamin D, selenium, and B vitamins. The high fat content means more calories but also greater satiety.
King salmon inhabit waters from Southern California to Alaska's Bering Sea. Alaska's Copper River Kings command premium prices for their exceptional oil content. These salmon return to rivers from May through July, with specific run timings varying by region.
Sockeye Salmon (Red Salmon): The Chef's Favorite
Sockeye salmon stands out with its vibrant red flesh and distinctively large, golden eyes. These salmon types earn their "red salmon" nickname from both their meat color and spawning transformation. Adults typically weigh 4-15 pounds and measure 1.5-2.5 feet long.
The unmistakable golden eyes of Sockeye salmon make identification simple. They lack spots entirely, with pure white mouths and gums. During spawning, their bodies turn brilliant red while heads become green, creating nature's most dramatic fish transformation.
Sockeye's firm texture and concentrated flavor result from their zooplankton-rich diet. The intense, almost gamey taste places them between mild Coho and rich King salmon. This robust flavor stands up well to smoking, grilling, and raw preparations.
Many consider Sockeye the perfect sushi and sashimi fish due to its firm texture and deep color. The flesh holds together beautifully when sliced thin. Landlocked populations called Kokanee salmon live entirely in freshwater, offering similar taste in smaller packages.
Peak Sockeye season runs from June through August in most regions. Bristol Bay, Alaska produces nearly half the world's Sockeye harvest. These prized fish command high prices at seafood markets, especially during peak season.
Coho Salmon (Silver): The Versatile Fighter
Coho salmon earned their "silver" nickname from their brilliant chrome sides in ocean phase. These medium-sized salmon typically weigh 8-12 pounds and measure 24-30 inches. Anglers particularly prize Coho for their acrobatic fights and aggressive strikes.
Distinguishing Coho requires checking their mouths—black inside but with white gums, unlike King salmon's all-black mouths. Spots appear only on the upper portion of their tails. Spawning males develop pronounced hooked noses called kypes and turn maroon with dark backs.
The mild flavor and medium fat content make Coho perfect for salmon newcomers. The texture strikes a balance between flaky and firm, neither too rich nor too lean. This versatility allows various cooking methods without overwhelming delicate palates.
Several Coho populations face conservation challenges, but sustainable wild-caught options remain available. Alaska and Pacific Northwest fisheries maintain healthy populations through careful management. Farm-raised Coho offers a consistent, year-round alternative.
Cedar plank grilling showcases Coho's attributes perfectly, imparting subtle smoke while maintaining moisture. Whole roasted Coho makes an impressive presentation. The fish also excels in poaching, producing tender, flaky results ideal for salads.
Pink Salmon (Humpback): The Accessible Option
Pink salmon holds the title as both the smallest and most abundant Pacific species. These compact fish average 3-5 pounds and 18-24 inches, making them perfect single-serving portions. Their two-year life cycle creates distinct odd and even-year populations.
Identifying Pink Salmon Features:
- Large oval spots on back and entire tail
- Slight pink body tinge in ocean phase
- White mouth with black gums
- Males develop pronounced humps when spawning
Pink salmon's lean flesh and mild flavor make it the most affordable option. While less prized than fattier species, Pink salmon provides excellent nutrition at budget-friendly prices. The light-colored meat works wonderfully in mixed dishes.
Most Pink salmon enters the market as canned products, providing convenient, shelf-stable protein. These canned options excel in salmon patties, salads, and casseroles. Fresh Pink salmon, when available, benefits from moisture-adding cooking methods.
The unique spawning cycle means Pink salmon appears in different regions alternating years. Washington and British Columbia see runs in odd-numbered years, while Alaska receives even-year runs. This pattern affects regional availability and pricing.
Chum Salmon (Keta): The Hidden Gem
Chum salmon suffers from unfortunate nicknames like "dog salmon," yet offers surprising culinary value. These fish typically weigh 8-15 pounds and can reach 3.6 feet long. Their other name, "Keta," comes from indigenous languages and sounds more appealing.
Identifying Chum salmon requires attention to subtle details. They share Sockeye's white mouth and lack of spots but display faint vertical bands along their sides. The notably larger teeth become prominent during spawning, explaining the "dog" nickname.
While Chum meat tends toward the mild, dry side, their roe stands out as exceptional. Large, firm eggs make premium ikura for sushi. The meat itself excels when smoked, canned, or dried into traditional preserved products.
Spawning Chum undergo the most dramatic transformation among Pacific salmon. Their bodies turn green with vivid purple vertical stripes, resembling aquatic tigers. This otherworldly appearance makes them unmistakable during fall spawning runs.
Traditional cold water preservation methods work particularly well with Chum salmon. Indigenous peoples have perfected smoking and drying techniques over millennia. Modern applications include jerky, candy, and other shelf-stable products.
Atlantic Salmon: The Farmed Favorite
Atlantic salmon represents a unique case in North American waters. Wild populations faced near-extinction from overfishing and habitat loss. Today, virtually all Atlantic salmon in markets comes from aquaculture operations worldwide.
Unlike Pacific species, Atlantic salmon survive spawning and can return to sea multiple times. This biological difference enables efficient farming operations. Modern aquaculture produces consistent, year-round availability of this popular fish.
Farmed Atlantic salmon typically weighs 8-12 pounds at harvest. The controlled diet produces higher fat content than wild fish, creating a mild, buttery flavor. This consistency appeals to consumers seeking predictable taste and texture.
Identifying Atlantic salmon relies on their distinctive X or Y-shaped spots covering the body. Dark spots on gill covers provide another key marker. These patterns distinguish them from Pacific species and similar-looking trout.
The farming debate continues among seafood advocates, with sustainability practices improving significantly. Many operations now use land-based systems or improved ocean pens. Consumers should research sources to support responsible farming methods.
Salmon Types Chart by Taste: Complete Comparison Table
Understanding salmon types chart by taste helps match preferences with species. This comprehensive comparison reveals flavor intensities, textures, and ideal preparations for each variety.
| Salmon Type | Taste Intensity | Texture | Fat Content | Best Uses |
|---|---|---|---|---|
| King/Chinook | Rich, buttery | Silky, firm | Highest | Grilling, searing, raw |
| Sockeye/Red | Strong, robust | Very firm | High | Smoking, sushi, grilling |
| Coho/Silver | Mild, delicate | Medium-firm | Medium | Versatile, roasting, poaching |
| Pink | Very mild | Soft, flaky | Low | Canning, patties, salads |
| Chum/Keta | Mild, neutral | Firm, dry | Low | Smoking, drying, roe |
| Atlantic | Mild, buttery | Soft | High (farmed) | All-purpose cooking |
This taste comparison guide helps select the perfect salmon for any dish or preference. Those seeking bold flavors should choose Sockeye or King, while mild preferences favor Pink or farmed Atlantic.
How to Identify Different Salmon Species?
Accurate salmon identification requires understanding key physical markers. These features remain consistent whether you're fishing, shopping, or simply curious about pictures of different salmon species.
Visual Identification Guide
Professional fish identification relies on examining specific anatomical features. The mouth provides the quickest identification method for most species. Spot patterns offer secondary confirmation, while body proportions provide additional clues.
Key Identification Features by Species:
- King: Black mouth/gums, spots on entire tail, largest size
- Sockeye: Golden eyes, no spots, white mouth
- Coho: Black mouth/white gums, spots on upper tail only
- Pink: Large oval spots, black gums/white mouth, smallest
- Chum: Faint bands, larger teeth, white mouth
- Atlantic: X/Y spots on body, gill cover spots
Size alone can mislead, as young Kings might resemble adult Pinks. Always check multiple features for accurate identification. Fresh fish display clearer markings than frozen or processed specimens.
Spawning Transformations
Salmon undergo remarkable physical changes when entering freshwater to spawn. These transformations make identification easier but also showcase nature's incredible adaptability. Each species develops unique spawning characteristics.
Males typically change more dramatically than females, developing hooked jaws (kypes) and humped backs. Color changes range from subtle to extreme, with Sockeye's red and green combination being most striking. These changes help salmon recognize potential mates.
Species-Specific Spawning Changes:
- King: Olive-brown body, enlarged head
- Sockeye: Bright red body, green head
- Coho: Maroon with dark back, hooked jaw
- Pink: Gray top, cream bottom, large hump (males)
- Chum: Green with purple stripes, enlarged teeth
Understanding these transformations helps anglers identify salmon throughout their lifecycle. Spawning salmon lose eating quality as their bodies deteriorate. Commercial fisheries target ocean-phase salmon for optimal meat quality.
Types of Salmon in Alaska: The Complete Range
Alaska hosts all five Pacific salmon species, making it the salmon capital of North America. These types of salmon in Alaska support massive commercial fisheries, sport fishing, and ecosystem health. Each species occupies specific habitats and migration timing.
Bristol Bay produces the world's largest Sockeye runs, with millions returning annually. The Copper River's King and Sockeye salmon command premium prices for exceptional quality. Southeast Alaska's inside waters nurture substantial Pink and Chum populations.
Alaska Salmon Distribution:
- Kings: Major rivers statewide, May-July
- Sockeye: Bristol Bay, Cook Inlet, June-August
- Coho: Coastal streams, July-October
- Pink: Southeast/Prince William Sound, July-August
- Chum: Western/Interior rivers, July-September
Commercial fishing provides thousands of jobs and billions in economic impact. Sport fishing attracts visitors worldwide, seeking trophy Kings or abundant Silvers. Subsistence fishing remains culturally vital for Alaska Native communities.
Alaska's pristine waters and careful management maintain healthy salmon populations. Climate change poses emerging challenges, with warming waters affecting migration patterns. Conservation efforts focus on habitat protection and sustainable harvest levels.
Salmon vs. Trout: Understanding the Difference
The salmon-trout relationship confuses many seafood lovers. These closely related fish share the Salmonidae family, with some types of trout even called salmon. Understanding their differences clarifies fish market offerings.
Steelhead trout exemplifies this confusion—it's actually a rainbow trout that migrates to sea. When steelhead enter the ocean, they're often marketed as "salmon." However, they remain genetically distinct from true Pacific salmon species.
Atlantic salmon shares closer genetic ties to brown trout than Pacific salmon. This relationship explains why Atlantic salmon survive spawning while Pacific species die. Evolution separated these lineages millions of years ago.
Key Differences Between Salmon and Trout:
- Life cycle: Most salmon die after spawning; trout survive
- Habitat: Salmon are anadromous (ocean-going); many trout remain in freshwater
- Size: Salmon generally grow larger in marine environments
- Flesh color: Salmon typically pink/red; trout often white/pink
Some fish blur these distinctions, making identification challenging. Market names don't always reflect scientific classification. When purchasing, ask specific questions about species and origin for clarity.
Best Types of Salmon Dishes by Species
Matching salmon species to cooking methods optimizes flavor and texture. Each variety's unique characteristics suit different types of salmon dishes, from elegant raw preparations to hearty comfort foods.
King Salmon shines in preparations that highlight its richness. Cedar plank grilling imparts subtle smoke while maintaining the buttery texture. Thick King steaks handle high-heat searing beautifully, developing crispy skin while keeping interiors moist.
Sockeye's firm texture makes it ideal for smoking, producing deeply flavored lox or hot-smoked fillets. The intense taste pairs wonderfully with Asian preparations like teriyaki or miso glazes. Raw applications showcase the deep red color.
Coho adapts to nearly any cooking method, making it the home cook's friend. Whole roasted Coho creates an impressive dinner party centerpiece. The mild flavor accepts marinades and seasonings without being overwhelmed.
Pink Salmon traditionally appears in canned form, perfect for quick salmon patties or salads. Fresh Pink benefits from gentle cooking methods like poaching or baking in parchment. Adding moisture through sauces prevents dryness.
Chum excels in preserved forms—smoked, candied, or jerked. The roe produces premium ikura for sushi. Fresh Chum works well in strongly flavored preparations like curries or fish cakes where seasonings enhance the mild meat.
Atlantic Salmon's consistency makes it restaurant-friendly for any preparation. The higher fat content keeps it moist through various cooking methods. This versatility explains its dominance in food service applications.
Nutritional Comparison of All Salmon Types
Salmon ranks among nature's most nutritious foods, but content varies by species. This detailed comparison helps health-conscious consumers choose optimal varieties. All data represents 3.5-ounce cooked portions.
| Nutrient | King | Sockeye | Coho | Pink | Chum | Atlantic (Farmed) |
|---|---|---|---|---|---|---|
| Calories | 230 | 216 | 185 | 153 | 154 | 206 |
| Protein (g) | 25.7 | 27.3 | 27.4 | 25.5 | 25.8 | 22.1 |
| Total Fat (g) | 13.4 | 11.0 | 7.5 | 5.0 | 4.8 | 12.3 |
| Omega-3 (mg) | 1,500 | 1,200 | 1,100 | 1,000 | 800 | 2,200 |
| Vitamin D (IU) | 988 | 730 | 451 | 435 | 410 | 526 |
Wild salmon generally provides more protein and less fat than farmed varieties. However, farmed Atlantic salmon contains the highest omega-3 levels due to controlled feed. All species deliver significant nutritional benefits.
Beyond macronutrients, salmon provides selenium, B vitamins, and astaxanthin antioxidants. The pink color intensity correlates with astaxanthin content. Regular consumption supports heart, brain, and joint health regardless of species chosen.
Consider personal health goals when selecting salmon. Those seeking lean protein might prefer Pink or Chum. Individuals wanting maximum omega-3s should choose farmed Atlantic or wild King varieties.
Frequently Asked Questions
What Are the 5 Different Types of Pacific Salmon?
The 5 different types of salmon from the Pacific Ocean are King (Chinook), Sockeye (Red), Coho (Silver), Pink (Humpback), and Chum (Keta). Each species has distinct characteristics affecting size, taste, and habitat preferences. These five species all spawn in North American rivers from California to Alaska.
Which Salmon Has the Best Taste?
Taste preferences vary, but many consider King and Sockeye salmon the most flavorful. King offers rich, buttery notes while Sockeye provides intense, robust flavor. Coho appeals to those preferring milder fish, while Pink and Chum suit budget-conscious consumers seeking basic salmon nutrition.
Are There Pictures of Different Salmon Species for Identification?
Yes, numerous resources provide detailed pictures of different salmon species for identification. Field guides, government fisheries websites, and educational materials offer photos showing both ocean and spawning phases. Key features to examine include mouth color, spot patterns, and overall body shape.
What's the Difference Between King and Chinook Salmon?
There is no difference—King and Chinook refer to the same species (Oncorhynchus tshawytscha). "King" represents the common name highlighting their size superiority, while "Chinook" honors the indigenous people of the Columbia River region. Both names appear interchangeably in markets.
Which Types of Salmon Are Found in Alaska?
All five Pacific salmon species thrive in Alaska: King, Sockeye, Coho, Pink, and Chum. Alaska's pristine waters and careful management support healthy populations of each species. Different regions specialize in certain types, with Bristol Bay famous for Sockeye and the Copper River renowned for Kings.
Conclusion
Understanding the six types of salmon empowers better choices at fish markets and restaurants. From the luxurious King to the economical Pink, each species offers unique benefits. Wild Pacific varieties provide distinct flavors and textures, while farmed Atlantic ensures year-round availability.
For best results, match salmon species to cooking methods and flavor preferences. Choose King or Sockeye for special occasions demanding rich taste. Select Coho for versatile everyday cooking. Consider Pink or Chum for budget-friendly nutrition.
Experiment with different varieties to discover personal favorites. Visit local fish markets during peak seasons for optimal freshness. Whether grilling, smoking, or preparing sushi, the right salmon species elevates any dish from ordinary to extraordinary.
