Five Types of Pacific Salmon Found in the U.S.

There are seven types of salmon, but only five found in the states. Salmon is a great source of animal protein and an almost perfect source of omega-3s which is found in most fish oil capsules. Salmon has a lot of protein, vitamin B, calcium, potassium, and antioxidants as well. It’s lower in calories and saturated fats than a lot of red meat options.
The five types of salmon:

Sockeye salmon is a red-colored fish and also happens to be lower in fat than other varieties. It is not as fatty as the Chinook salmon, but it still has a dense and buttery texture. It’s a popular variety and quite tasty. Due to its lowfat content and appealing color Sockeye salmon is often used in sushi dishes. If you prefer your food cooked, it’s best to stay away from heavy sauces as this salmon already has a very complex flavor. Storing it with cedar-plank, pan searing, or grilling it will give you the best results.
King or Chinook salmon is very high in fat and super expensive. You will most likely find this fish in high-end fish markets or fancy restaurants. It has a delightful and velvety texture and considered to be the most flavorful and often best tasting of the Pacific salmon. It depends on what you prefer. They tend to have high fat and omega-3 content. Chinook salmon can be baked, broiled, smoked, or prepared in a way that you would normally prepare any other type of fish. However, due to its high fat content and a lovely natural flavor, one of the best ways to prepare it is on the grill or seared in an iron skillet.
Pink (humpback) salmon is a very small, pale variety of fish. It is lower in fat and has a very mild taste. Its texture is much softer than other Pacific salmon and therefore less flakey. Pink salmon is often sold frozen or canned. Since it has a mild taste it is easily masked with heavy flavoring. The salmon burgers you often find in the freezer section are made of Pink salmon. If you purchase a frozen fillet of Pink salmon, it is often best baked in a foil-wrapped package with some kind of marinade. The soft nature of the salmon absorbs the juices of the marinade well and results in a wonderful flavor.
Coho (silver) salmon is one of the most highly prized catches by fishermen due to its fighting spirit. It is fatty, but less than Chinook. It has a milder flavor than Chinook. It is a great choice for those looking for a less “fishy” taste, but still wanting the nutritional benefits of salmon. Since Coho salmon has a mild flavor it’s best paired with light seasoning, lemon, or even a white wine sauce. This will complement the fish without a completely overpowering flavor. This kind of salmon appears soft and flimsy when uncooked, but will firm up and become flakey when heated.
Chum (Keta) salmon is very lean compared to other types of Pacific salmon and has a very mild flavor. It has a much paler orange color than other types of Pacific salmon and is firm and coarse in comparison. Chum tends to come out dry, do not make it a standalone meal. It should be combined with a sauce to add moisture or mixed into a casserole or burger patty.