You’re standing at the fish counter. It's overwhelming. You see labels for King, Sockeye, Coho, and maybe something called "Chum" that’s weirdly cheap. They all look orange, mostly. But here’s the thing: calling all these fish just "salmon" is like calling a Ferrari and a minivan just "cars" because they both have wheels. If you want to understand wild salmon types, you have to look past the marketing.
Most people just grab whatever’s on sale. That’s a mistake. The differences in fat content, texture, and even how the fish was caught change everything about how it tastes. We're talking about the Pacific species today—the Oncorhynchus family—because if it’s "wild" and you’re in North America, it’s coming from the Pacific. Atlantic salmon is almost exclusively farmed now.
The King of the North: Chinook Salmon
Chinook is the big one. People call it King salmon for a reason. These fish are massive, sometimes topping 100 pounds, though you’ll usually see them around 20 or 30 at the market. They are the prized possession of the Pacific Northwest.
Why? Fat. Pure, unadulterated omega-3 fatty acids.
Because Chinook spend years in the ocean and have to swim incredibly long distances up rivers like the Columbia or the Yukon, they store massive amounts of energy. This translates to a buttery, melt-in-your-mouth texture. Honestly, if you overcook a King salmon, it’s still probably going to taste okay because there’s so much oil to buffer your mistakes.
But there’s a catch. They’re expensive. Since they’re less abundant than other species, you’re going to pay a premium. Also, keep an eye out for "Ivory" Kings. These are a genetic anomaly where the fish can't process carotene, so their flesh stays white instead of turning red. Some chefs swear they’re even silkier, though the flavor is basically identical.
💡 You might also like: Cooper City FL Zip Codes: What Moving Here Is Actually Like
Sockeye: The One That Actually Tastes Like Salmon
If Chinook is the luxury car, Sockeye is the rugged off-roader. It’s leaner. It’s firmer. And the color? It’s an intense, deep crimson that stays red even after you cook it.
Sockeye salmon feeds primarily on krill and plankton. That diet gives them a very "fishy" flavor—in a good way. It’s robust. It’s gamey. If you like your food to have a personality, this is your fish. Most of the Sockeye you find comes from Bristol Bay, Alaska, which is home to the largest wild salmon run on the planet.
Cooking Sockeye requires a bit of focus. Because it’s leaner than Chinook, it can go from perfect to "salmon jerky" in about ninety seconds. You want to pull it off the heat when it’s still slightly translucent in the center. Seriously.
Coho: The Underappreciated Middle Child
Coho, or Silver salmon, is the bridge. It’s the versatile athlete of the wild salmon types. It has more fat than Sockeye but less than Chinook. The flavor is mild.
It’s often the best choice for people who think salmon is "too strong." Coho is great for poaching or grilling whole because the skin gets incredibly crispy. It’s also usually available later in the season, popping up in late summer and autumn when the Sockeye runs have started to fizzle out.
📖 Related: Why People That Died on Their Birthday Are More Common Than You Think
Pink and Chum: Don't Judge a Fish by Its Name
Let’s get real about the "lower" grades.
Pink salmon (Humpies) are the most abundant. They’re small, they have light-colored flesh, and they’re low in fat. You’ve almost certainly eaten them, but probably out of a can or a foil pouch. They’re the backbone of the canning industry. However, if you get a fresh Pink salmon right out of the salt water, it’s actually quite delicate and lovely. It just doesn't hold up well to freezing or long transport.
Then there’s Chum (Keta).
Chum gets a bad rap. It’s often called "dog salmon" because it was historically used for sled dog food. It’s lean. Very lean. But Keta has experienced a weird sort of rebranding lately. Because it’s cheaper, it’s being used more for salmon jerky and smoked products. More importantly, Chum is the source of the best salmon roe (ikura). Those big, salty, popping orange bubbles you get at sushi restaurants? Those are almost always Chum eggs.
Why the "Wild" Label is Complicated
You’ll see "Wild-Caught" everywhere. But you need to know about the Monterey Bay Aquarium Seafood Watch. They track which runs are sustainable and which aren't. Not all wild salmon is created equal from an environmental standpoint.
👉 See also: Marie Kondo The Life Changing Magic of Tidying Up: What Most People Get Wrong
For example, Alaskan salmon is generally the gold standard for management. Their state constitution literally mandates that fish be managed for sustainability. On the flip side, some wild runs in Washington and Oregon are struggling due to dams and habitat loss. If you’re buying wild, try to see if it’s MSC (Marine Stewardship Council) certified. It actually matters.
Tips for Buying and Cooking
- Check the smell: It should smell like the ocean, not like a "fish store." If it smells funky, walk away.
- Look at the moisture: The flesh should look bright and "tight." If there’s a lot of liquid (purge) in the tray, it’s likely been frozen and thawed poorly.
- The "Pin Bone" Test: Feel the center of the fillet. If the bones are still there, the fish hasn't been handled with much care.
- Don't overcook it: Aim for 125°F (52°C) internal temperature for wild salmon. It’s not chicken; you don't need to kill it twice.
Which one should you actually buy?
It depends on what you're doing. Making a fancy dinner to impress someone? Go King. Throwing something on the grill for a Tuesday night taco? Sockeye or Coho. Making a massive batch of salmon salad for sandwiches? Honestly, canned Pink salmon is fine and way more sustainable for mass consumption.
Understanding these wild salmon types changes the way you shop. You stop looking for "fish" and start looking for specific flavor profiles. It’s a bit like learning about wine grapes. Once you know the difference between a Pinot Noir and a Cabernet, you can’t go back to just "red wine."
Next time you're at the store, ask the person behind the counter where the fish specifically came from. If they say "Alaska," ask which river. If they know, you’re in a good spot. If they don't, you're probably just buying commodity fish that's been sitting in a warehouse. Look for the Copper River or Yukon labels if you really want to treat yourself. Those fish have to climb thousands of feet in elevation, meaning they are packed with the highest fat content you can find in nature.
Stop buying the generic stuff. Look for the deep red of a Sockeye or the marbled fat of a Chinook. Your palate—and the Alaskan fishermen—will thank you.
Your Action Plan:
- Check the labels for the specific species name (Chinook, Sockeye, Coho).
- Verify the origin; Alaskan "troll-caught" is usually the highest quality for fresh fillets.
- Match the fish to the method: High fat (King) for high heat, leaner fish (Sockeye) for quick searing or tartare.
- Invest in a digital meat thermometer to ensure you hit that 125°F sweet spot.