Salmon is one of the most popular fish served in restaurants. There are five main species of salmon that are commercially fished and sold: Atlantic salmon, Chinook (or king) salmon, coho salmon, sockeye salmon, and pink salmon. But which species is most commonly found on restaurant menus?
The 5 Main Species of Salmon
Here is a quick overview of the five main types of salmon:
Atlantic Salmon
Atlantic salmon are native to the North Atlantic Ocean but are also farmed in many countries. They are the largest of the salmon species. Wild Atlantic salmon is prized for its rich flavor but limited availability. Farmed Atlantic salmon is more affordable and makes up the majority of Atlantic salmon sold in restaurants.
Chinook (King) Salmon
Chinook salmon, also known as king salmon, are the largest of the Pacific salmon species. They have a high fat content, giving them a rich flavor. Chinook salmon are caught wild off the West Coast of North America and some are farmed. Wild chinook is highly prized but more expensive due to limited availability.
Coho Salmon
Coho salmon, also known as silver salmon, are smaller than Chinook. They have a moderate fat content and medium red-orange flesh. Coho are caught wild off the coasts of Alaska and the Pacific Northwest. Some coho is also farmed.
Sockeye Salmon
Sockeye salmon have deep red flesh and a robust flavor. They have lower fat content than other salmon. Sockeye salmon are caught in Alaska and some parts of Canada. Due to limited availability, wild sockeye commands a high price.
Pink Salmon
Pink salmon have a light pink flesh and mild flavor. They are the smallest and most abundant of the Pacific salmon species. Pink salmon are almost always caught wild rather than farmed. Canned salmon is often pink salmon.
Comparing Salmon Types
Here is a comparison of some key attributes of the main salmon species:
| Species | Average Size | Color | Fat Content | Flavor |
|---|---|---|---|---|
| Chinook | Largest | Red-orange | High | Rich, buttery |
| Coho | Medium | Red-orange | Moderate | Mildly rich |
| Sockeye | Medium | Deep red | Low | Robust |
| Atlantic | Very large | Orange-red | Moderate to high | Mildly rich |
| Pink | Small | Light pink | Low | Mild |
Availability of Salmon Species
The availability of different salmon species depends on whether they are wild-caught or farmed:
Wild Salmon
Wild salmon availability is limited by nature. Each species has a short seasonal run when they return from the ocean to freshwater rivers and streams to spawn. This limits how much wild salmon can be caught annually.
- Chinook – caught in summer and fall
- Sockeye – caught in summer
- Coho – caught in summer and fall
- Pink – caught in summer and fall
- Atlantic – rarely caught wild, almost all are farmed
Farmed Salmon
Farmed salmon is available year-round since it is produced in controlled fisheries. The most common farmed salmon species are:
- Atlantic
- Coho
- Chinook
Atlantic salmon makes up over 70% of farmed salmon production globally. Norway is the biggest producer of farmed Atlantic salmon.
Most Common Salmon in Restaurants
The most frequently served and affordable salmon at restaurants is farmed Atlantic salmon. Here are some reasons why:
- Year-round availability – Farmed Atlantic salmon can be purchased fresh year-round
- Lower cost – Farmed salmon is cheaper than limited wild salmon supplies
- Mild flavor – Appeals to a wide range of customers
- Familiarity – Atlantic salmon is what most people picture when they think of salmon
- Versatile – Works well with most cooking methods and seasonings
According to data from seafood distributors, Atlantic salmon makes up 77% of the salmon purchased by restaurants in the US. Sockeye and coho are the next most common at 11% and 6% respectively.
Atlantic salmon’s year-round availability, reasonable price, and mild flavor make it a versatile and economical choice for restaurants. Menus often specify “Atlantic salmon” to inform customers of the exact species being served.
How Restaurants Source Salmon
High-end restaurants may purchase wild salmon in season to highlight on menus. However, the majority of restaurant salmon year-round is farmed Atlantic salmon purchased through seafood suppliers. Many restaurants stipulate they want salmon raised without antibiotics or hormones.
Factors Impacting Salmon Prices
Here are some factors that impact salmon prices for restaurants:
- Wild vs Farmed – Wild salmon is much more expensive due to limited supply. Farmed is cheaper year-round.
- Species – Less common wild species like sockeye cost more than Atlantic.
- Season – Out-of-season wild salmon is more expensive.
- Size – Larger fish cost more per pound.
- Market fluctuations – Prices vary with supply and demand.
Regardless of short-term price changes, farmed Atlantic salmon consistently offers the best value for restaurants seeking an affordable, consistent salmon supply.
Popular Salmon Dishes in Restaurants
Here are some popular salmon dishes frequently seen on restaurant menus:
Simply Grilled or Baked
A go-to preparation for Atlantic salmon is grilling or baking a filet or steak lightly seasoned with lemon, herbs, and olive oil. The mild salmon flavor shines through.
Smoked Salmon Appetizers
Thin slices of cold-smoked salmon served with toast or blinis make an elegant starter. Salmon lox and smoked salmon spreads are also popular appetizers.
Salmon Burgers
Salmon burgers are a trendy alternative to beef burgers. They are often flavored with lemon, dill, green onions, and spicy mayo.
Salmon Curry
Chunks of salmon simmered in a Thai or Japanese curry sauce make a flavorful main dish.
Cajun Blackened Salmon
Spicy Cajun seasoned salmon is pan seared to create a crispy blackened crust while keeping the interior moist.
Miso Glazed Salmon
A sweet and salty glaze of miso, mirin, sake, and sugar tops oven baked salmon filets.
Salmon Poke Bowl
Raw salmon poke marinated in soy sauce, sesame oil, and spices served over sushi rice has become a casual dining favorite.
These popular salmon preparations highlight the versatility of mild Atlantic salmon. More daring restaurants may substitute richer wild salmon when available seasonally.
Nutritional Value of Salmon
Here is how a 3-ounce cooked portion of Atlantic salmon compares nutritionally to the other main species:
| Species | Calories | Fat (g) | Protein (g) |
|---|---|---|---|
| Sockeye | 156 | 6 | 22 |
| Coho | 153 | 6 | 22 |
| Atlantic | 175 | 8 | 19 |
| Chinook | 182 | 9 | 20 |
| Pink | 139 | 5 | 19 |
All salmon is high in protein and heart-healthy omega-3 fatty acids. Atlantic salmon has slightly more calories and fat than the leaner wild options like sockeye and pink. But the farmed Atlantic variety still offers an excellent nutritional value.
Health Benefits of Salmon
Salmon provides many health benefits:
- High in protein to aid muscle growth and fat burning
- Excellent source of anti-inflammatory omega-3 fats
- Loaded with B vitamins like niacin, B12, and B6
- Great source of potassium, selenium, and vitamin D
- Contains astaxanthin, a powerful antioxidant
The American Heart Association recommends eating salmon at least twice a week to reduce heart disease risk.
Sustainability of Salmon Farming
There are some environmental concerns around large-scale salmon farming including:
- Escapes mingling with wild stocks
- Spread of sea lice to wild fish
- Waste pollution
- Use of wild fish to produce farmed salmon feed
However, the salmon farming industry has made improvements in sustainability over the past decades such as:
- Farming inland in closed recirculating tank systems
- Using alternative feed ingredients like soybean or insects
- Improving fish health to reduce antibiotic use
- Limiting number of salmon per enclosure
- Advancing waste capture systems
Diligent management and farming practices enable farmed Atlantic salmon to be a sustainable seafood choice.
Conclusion
Farmed Atlantic salmon offers restaurants an affordable, reliable salmon option available year-round. Atlantic salmon makes up over three-quarters of restaurant salmon sales in the US due to its stable supply and approachable flavor and price. While specialty restaurants may offer seasonal wild Pacific salmon or arctic char as alternatives, the typical salmon dinner will be Atlantic salmon. This popular farmed species allows restaurants to serve satisfying salmon meals that appeal to a wide range of diners while keeping costs in line.