Salmon School
Photography by Jennifer Causey
Sockeye
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.
King
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.
Pink
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.
Keta
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.
Coho
Rich and red-hued, coho (or silver) salmon tastes the most salmony. Try it in tacos or gently poached in olive oil.
