For many people, an Alaskan summer brings wild salmon back to the table. These fish spend roughly one to five years in the ocean before returning to their birth rivers, carrying the rich flavor and firm texture that make them such valued ingredients.
Salmon can be smoked, grilled, baked or canned. When shopping, it helps to know the species: each has a different balance of fat, color, texture and size. King, sockeye and coho are often treated as premium choices, while pink and chum are more abundant and can be excellent when handled and cooked with care.
At a glance
Choose king for richness, sockeye for deep color, coho for a mild firm fillet, pink for lighter preparations and chum for versatile cooking or roe.
The five species
King, or Chinook
The largest Pacific salmon is prized for its rich flavor, firm texture and generous fat. King works especially well smoked, grilled, baked or gently poached. Its richness means a simple seasoning is often enough.
Red, or Sockeye
Sockeye is smaller than king but has vivid red flesh, dense texture and a pronounced flavor. It holds its shape beautifully on the grill and pairs well with bold ingredients, citrus and fresh herbs.
Silver, or Coho
Coho has orange-red flesh, a mild flavor and the firm texture associated with the best wild salmon. It is a dependable choice for grilling and canning, and its moderate size makes it easy to portion.
Pink, or Humpback
Pink salmon is the smallest and most abundant of the five. Its pale flesh and lower fat content suit lighter dishes, salads and pantry-friendly preparations. It is also widely used for canning.
Chum, or Keta
Chum has a lighter flavor and lower market value than the other commonly sought species, but it can still make a satisfying dish when it is fresh and carefully prepared. Its roe is particularly valued.
Species names are useful, but freshness, handling and the source of the fish matter just as much. Look for clear labeling and choose a preparation that respects the salmon’s natural texture.