7 Types of Salmon That are Globally Recognized

Choosing salmon can feel simple until you realize there’s more than one kind.

What you’re really seeing in the grocery store are different salmon varieties, and each one has a unique flavor and texture. Some are rich and buttery, while others are lighter and more delicate. Some hold up well on the grill, while others are better baked or pan-seared.

If you feel a little confused at this point, that’s completely normal. Even regular shoppers and home cooks pause when they see all the different names on the labels. That’s exactly what this salmon comparison guide is for.

I’ll walk you through the seven types of salmon that are globally recognized, how they taste, and help you quickly decide which one fits your preferences.

How Many Types of Salmon are There?

There are seven primary species of salmon recognized globally, split between the Atlantic and Pacific regions. Atlantic salmon originates from the North Atlantic and is now largely farmed to meet demand.

Five — Chinook, Sockeye, Coho, Pink, and Chum — are native to North America, particularly Alaska and the Pacific Northwest. The sixth, Masu salmon (Cherry salmon), is found in East Asian waters such as Japan and Korea.

Together, these different types of salmon highlight the diversity found within the salmon family.

Atlantic Salmon (a.k.a Salmo Salar)

Atlantic salmon is native to the cold waters of the North Atlantic. It’s found in places like Norway, Scotland, Canada, and parts of the northeastern U.S. Today, most Atlantic salmon in the market is farm-raised, which is why it’s available year-round.

It has a mild, buttery flavor with a soft, tender texture that feels familiar and approachable. Because it’s not overly “fishy,” it tends to be a crowd-pleaser.

It’s especially good for baking, pan-searing, or grilling, and pairs easily with simple seasonings, citrus, or light sauces.

Chinook Salmon (a.k.a King Salmon)

Also known as King salmon, Chinook earns its royal nickname by being the biggest Pacific salmon species. Most adults range from 24 to 36 inches in length, but exceptionally large fish can grow much longer and weigh over 100 pounds. It’s primarily found in Alaska and the Pacific Northwest.

This species is celebrated for its high fat content, which gives it a rich, buttery flavor that many seafood lovers seek out. It has a silky texture that feels almost indulgent. This is the kind of salmon that stands out even with minimal seasoning.

It performs beautifully on the grill, in the oven, or lightly smoked — methods that enhance its natural richness.

Sockeye Salmon (a.k.a Red Salmon)

Sockeye salmon is known for its vibrant red flesh and is native to the North Pacific, especially Alaska. It’s typically wild-caught.

Compared to other salmon, Sockeye is leaner and has a firmer bite, with a bold, slightly earthy flavor that really comes through when cooked. Because of its lower fat content, it doesn't have the same buttery richness as Atlantic or Chinook salmon, but many seafood lovers appreciate its clean, robust taste.

It works best with high-heat methods like grilling, broiling, or pan-searing, which help preserve its texture and intensity. Simple seasonings such as lemon, garlic, fresh herbs, or a light spice rub are enough to complement its naturally rich flavor.

Coho Salmon (a.k.a Silver Salmon)

Coho salmon is widely distributed throughout the North Pacific and is especially abundant in Alaska. It is regarded as one of the most versatile salmon varieties, thanks to its balanced flavor and texture.

Compared to richer varieties like Chinook, Coho has a lighter taste while still providing enough natural oils to keep the fish moist during cooking.

Because of its adaptability, Coho performs well in a variety of dishes. Whether baked with fresh herbs, grilled with a citrus marinade, or poached, it retains its flavor and texture while complementing a wide range of seasonings and side dishes.

Pink Salmon (a.k.a Humpback Salmon)

Known for its distinctive hump that develops during spawning, Pink salmon is the smallest of the Pacific salmon species and among the most abundant. It is common in Alaska.

Pink salmon has a light, delicate flavor and a softer texture than many other salmon varieties. Since it contains less fat, it offers a leaner eating experience and can dry out more quickly if overcooked.

It’s best used in mixed dishes like salmon patties, salads, soups, or spreads rather than served as a standalone fillet.

Chum Salmon (a.k.a Dog Salmon)

Chum salmon is one of the most widely distributed Pacific salmon species, with populations stretching across Alaska and much of the North Pacific Rim. Historically, it has been an important food source for coastal communities.

Its flavor is delicate and less pronounced than Sockeye or Chinook, while its texture is noticeably firmer. The lower fat content contributes to its lean profile, so it’s a good option for those who prefer a lighter-tasting fish.

However, because it can dry out if overcooked, choosing appropriate cooking methods is key. Smoke it, grill it with a flavorful glaze, or cure it with salt and seasonings to bring out its best qualities.

Choose the Right Salmon for You

When you step back and consider all types of salmon together, the decision usually comes down to three things: how strong you want the flavor to be, how you plan to cook it, and how much you want to spend. That simple salmon comparison helps remove the guesswork.

At the end of the day, there is no single “best” choice. The right one simply depends on you. If you want to go a step further, trying each option from the list can be a great way to explore what you truly like!