Available fresh, canned, or smoked, this rosy variety (also called red salmon) has a meaty texture that can stand up to robust flavors like a tangy teriyaki or a spicy honey-mustard glaze.
Often the priciest variety, this salmon (also known as Chinook) has the richest flavor. Grill it or cook it in a hot cast-iron pan. The fattiness makes it difficult to overcook.
Often sold canned, this is the smallest wild Pacific salmon found in North America. Fillets are thin, mild, and flaky, so try a simple pan-fry.
This mild variety is leaner than the rest, so pair it with richer ingredients. Try slow-roasting it with butter; or cube it and cook in a creamy chowder.
Rich and red-hued, coho (or silver) salmon tastes the most salmony. Try it in tacos or gently poached in olive oil.