They’re both packed with a rich, buttery taste and loads of nutrition, but there are plenty of differences between Pacific and Atlantic salmon. They come from different places, vary in price and availability, and have distinct flavor profiles.
“Pacific salmon is often considered healthier than Atlantic salmon due to its lower fat content, better fatty acid profile, and lower risk of contaminants,” says Michael Handal, chef at the Institute of Culinary Education’s New York City campus. “But both varieties of salmon provide good levels of vitamins and protein.”
Farmed Salmon vs. Wild-Caught
“Atlantic salmon is generally all farmed, while Pacific salmon is most likely wild,” says Hannah Heimbuch, a third-generation Alaska commercial salmon fisherman who has harvested a wide range of wild seafood from regions across Alaska, and specializes in sustainable fishing practices. “In the U.S., 99% of the wild salmon comes from Alaskan waters, where the state constitution mandates that all fish be harvested sustainably.”
Wild-caught fish are caught in the ocean using lines, nets, or traps. Farmed salmon live in tanks or floating pens. Wild-caught fish eat what they find in their environment, while farmed fish are given pelleted feed. About 75% of the salmon we eat is farm-raised, according to the United Nations.
Atlantic salmon is listed as “near threatened” on the International Union for the Conservation of Nature (IUCN) Red List of endangered species with their population continuing to drop. The Gulf of Maine distinct population of Atlantic salmon is classified as “endangered” under the Endangered Species Act.
There’s just one type of Atlantic salmon, while there are primarily five species—known by various names—that live in the Pacific Ocean in the U.S. and Canada: coho (silver), sockeye (red), keta (chum), king (chinook), and pink (humpback).
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Taste and Appearance
Pacific salmon tends to be leaner with a richer flavor. Atlantic salmon is usually milder. “Depending on species variations, Pacific salmon will range in taste from buttery, delicate and sweet, to robust, minerally, and oily,” says Handal. “Atlantic salmon has mild flavor due to being fed pelletized food which contains corn and soy. It is generally considered to be less flavorful than wild-caught species of salmon.”
Heimbuch agrees. “Pacific (wild) salmon tends to be leaner than Atlantic, with a more complex flavor, driven by the natural variables of a wild diet,” she says.
You can usually clearly tell the difference between Atlantic vs. Pacific salmon when you’re looking at fillets in the grocery store.
“Wild salmon is often deep red or orange due to their natural diets of crustaceans filled with carotenoids, a pigment found in plants, while farmed salmon may be duller in color or artificially colored pink to look like salmon,” Heimbuch says. “Wild salmon is more lean and often has less visible white fat than farmed salmon, so there will be more visible white lines on a farmed salmon fillet.”
Sustainability
There are real concerns about the environmental impact of salmon farms that have been raised by reputable sources, such as the World Wildlife Fund. These concerns include contamination of natural habitats, disease, escaped farmed fish, and waste pollution.
For more information, see our article about Wild vs. Farmed Salmon.
Availability and Price
Because Atlantic salmon is farm raised, it’s available year round. Pacific salmon is generally harvested from early summer to fall, so that’s when you can find it fresh in stores.
“But much of our catch is frozen right after it comes out of the water to lock in quality and preserve freshness,” says Heimbuch. “So if the seafood counter doesn’t have what you’re looking for, you can always check the freezer case and you’ll still be getting the same wild, sustainable, high-quality guarantee.”
Atlantic salmon is generally less expensive than Pacific salmon. Handal says Atlantic salmon is usually around $10-$15 per pound while Pacific salmon can range from $15-$25 per pound.
When to Choose Pacific vs. Atlantic Salmon
Both types of salmon can be used with pretty much any type of cooking technique, says Handal. He points out that most fish is fully cooked when the internal temperature reaches 140°F, so he targets a range of 120 to 125°F when cooking salmon. “This will yield a moist, tender, and slightly pink in the center portion of fish.”
Although Heimbuch says that all salmon works well in every situation, she does have some individual Pacific salmon preferences, based on cooking methods. “Alaska’s sockeye salmon, also known as red salmon, is known for its beautiful deep red color. It has a rich salmon flavor and is fantastic prepared simply with some herbs on the grill or roasted in the oven,” she says.
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