The 7 Types of Salmon Every Cook Should Know
Make the expert choice for your next cooking adventure.

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We hate to say it, but fish can be confusing. Did you know, for instance, that the same variety of fish can have more than one name? Patagonian toothfish, for instance, is the same thing as Chilean sea bass. (Mind blown.) Or that sometimes, farm-raised fish is more nutritious than its wild-caught counterpart? They tend to have higher levels of healthy fats like omega-3 fatty acids. (Strange, but true!)
But salmon might take the cake for most perplexing fish of all—at least among varieties you'll regularly encounter at the supermarket. Like many other species, included under the salmon umbrella are countless varieties—each with its own flavor profile, texture, and range of ideal cooking preparations. How is the average consumer to choose? If you're currently standing in the middle of the fish aisle, at a loss for which one would go best in that garlic Parmesan salmon recipe you've been ogling, rest assured you aren't alone. We're here to help.
Several different species of wild (and farmed) salmon are native to or sold in the U.S. Some are better in poached salmon recipes, while others species of salmon shine on the grill. Some varieties are best in the form of canned salmon, while others still are better suited for a chunky salmon and creamed corn chowder. Below, we've rounded up the seven most common varieties you're bound to run into, including intel on what sets them apart and how sustainable a choice they are in 2022.
If you're a salmon lover, bookmark this page—you're going to want to use it as a cheat sheet the next time you're at the fish market.


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