Atlantic vs. Pacific: What Is the Difference Between Atlantic and Pacific Salmon?

December 28, 2025 •

4 min read

While most people know that salmon is a healthy, delicious protein, a surprising 75% of the salmon we eat is farm-raised Atlantic salmon, a completely different genus from the various wild-caught Pacific species. Understanding the core distinctions between Atlantic and Pacific salmon can help you make a more informed choice at the seafood counter.

Quick Summary

Atlantic and Pacific salmon differ fundamentally in species, habitat, cultivation methods, and flavor profile. Atlantic salmon is a single, predominantly farmed species, while Pacific salmon consists of multiple wild-caught species. Their respective diets and lifestyles result in different textures, colors, and nutritional values.

Key Points

Different Genuses: Atlantic salmon belongs to the Salmo genus and is a single species, while Pacific salmon are in the Oncorhynchus genus, encompassing several species like Chinook, Sockeye, and Coho.
Wild vs. Farmed: Nearly all Atlantic salmon sold commercially is farm-raised due to endangered wild populations, whereas most Pacific salmon is wild-caught, especially from well-regulated Alaskan fisheries.
Lifecycle Differences: Unlike iteroparous Atlantic salmon that can survive spawning multiple times, most semelparous Pacific salmon die after reproducing once, transferring ocean nutrients to river ecosystems.
Flavor and Texture: The diet difference affects taste and texture; Atlantic salmon has a milder, fattier flavor from controlled feed, while wild Pacific salmon is leaner with a more complex flavor from its natural diet.
Nutritional Variation: While both are rich in omega-3s, wild Pacific salmon is typically leaner and can have a better omega-3 to omega-6 ratio, though farmed Atlantic can have a higher overall fat content.
Appearance: Wild Pacific salmon gets its rich color naturally from its diet, while farmed Atlantic salmon's lighter flesh is often artificially colored with carotenoids to appeal to consumers.
Sourcing and Availability: Farmed Atlantic salmon is available year-round, offering consistency, while wild Pacific salmon is seasonal but widely available flash-frozen to preserve freshness.

Atlantic vs. Pacific: A Tale of Two Genuses

The most fundamental distinction between Atlantic and Pacific salmon is that they belong to different scientific genuses. Atlantic salmon are a single species, Salmo salar, while Pacific salmon belong to the genus Oncorhynchus, which includes several prominent species. This biological separation dictates many other key differences, from their life cycles to their physical characteristics and taste.

Life Cycle and Spawning Habits

One of the most dramatic contrasts lies in their spawning behavior. All salmon are anadromous, meaning they live in both fresh and saltwater, beginning and ending their lives in freshwater rivers.

Atlantic Salmon (Salmo salar): These are iteroparous, or repeat spawners. After their first spawning, many Atlantic salmon, known as "kelts," can survive the arduous journey back to the ocean to feed and potentially reproduce again in future years.
Pacific Salmon (Oncorhynchus spp.): The majority of Pacific salmon species are semelparous, meaning they die shortly after a single spawning event. This massive die-off provides a vital nutrient transfer from the marine ecosystem back to freshwater river habitats, fertilizing the surrounding forests and nourishing other wildlife.

Wild vs. Farmed: The Cultivation Divide

Today, the availability and sourcing of these fish are a major point of divergence. This is primarily a conservation issue, as wild populations of Atlantic salmon are critically endangered in their native U.S. habitats.

Atlantic Salmon: With wild populations nearly wiped out by overfishing and habitat destruction, virtually all Atlantic salmon available commercially is farm-raised. These fish are raised in enclosed tanks or open-net pens, primarily in countries like Norway and Chile.
Pacific Salmon: Most Pacific salmon sold in North America, particularly from Alaskan fisheries, are wild-caught. Alaska's constitution mandates sustainable harvesting, ensuring these wild populations remain healthy and robust. It is important to note, however, that some Pacific species, like Chinook and Coho, are also farm-raised.

The Impact of Diet on Flavor and Nutrition

Farmed vs. wild-caught differences heavily influence the diet, which in turn affects the salmon's flavor, texture, and nutritional content.

Atlantic Salmon: As a result of their controlled, pellet-based diet (often containing corn and soy), farmed Atlantic salmon has a milder, less complex flavor. Their flesh is fattier and softer, with more visible white fat lines. The characteristic pink color is maintained through carotenoids added to their feed.
Pacific Salmon: With a diverse, natural wild diet of krill, small fish, and crustaceans, Pacific salmon tend to be leaner with a more robust and varied flavor profile. Their vibrant red or orange color is a natural result of this diet, which is rich in carotenoids.

Comparison: Atlantic vs. Pacific Salmon


Feature	Atlantic Salmon	Pacific Salmon
Scientific Genus	Salmo	Oncorhynchus
Number of Species	One (Salmo salar)	Multiple (e.g., King, Coho, Sockeye, Pink, Chum)
Primary Source	Almost exclusively farm-raised	Mostly wild-caught, especially from Alaska
Spawning	Can spawn more than once (iteroparous)	Most species die after spawning once (semelparous)
Flavor	Mild, buttery taste	Rich, more complex flavor profile varies by species
Texture	Softer, fattier flesh	Leaner, firmer flesh
Color	Lighter pink, often from added pigments	Deep red or orange, naturally derived
Nutritional Profile	Higher total fat content, with higher calories	Generally leaner, but still rich in omega-3s
Sustainability	Varies, with modern aquaculture improving. Potential issues with open-net pens	Wild Alaskan fisheries are highly sustainable due to strict regulations
Availability	Available year-round	Primarily seasonal, with flash-frozen options available year-round

Conclusion: Choosing the Right Salmon for You

Ultimately, the choice between Atlantic and Pacific salmon depends on your personal priorities regarding taste, nutritional content, and sustainability. For a consistent, mild-flavored, and widely available option, farm-raised Atlantic salmon is a reliable choice. However, if you prefer a leaner, more robust flavor and prioritize sustainable, wild-caught seafood, Pacific salmon is the superior option, though its availability and flavor will vary by species and season. Considering the dramatic differences in life cycle, farming methods, and resulting product, the two types of salmon are far from interchangeable, offering distinct culinary and ethical considerations for consumers.

Choosing Between Atlantic and Pacific Salmon: A Summary

For Flavor: Choose Pacific salmon if you want a richer, more complex flavor. Opt for Atlantic if you prefer a milder taste.
For Sustainability: Look for wild-caught Pacific salmon, particularly from Alaskan fisheries certified by organizations like the Marine Stewardship Council (MSC).
For Availability: Go with farmed Atlantic salmon for a consistently available, year-round product.
For Nutritional Content: Both are excellent sources of omega-3s. For a leaner profile and potentially fewer contaminants, choose wild Pacific.

To learn more about sustainable seafood and conservation efforts, consider visiting the NOAA Fisheries website for authoritative information on Atlantic salmon recovery efforts in the U.S.(https://www.fisheries.noaa.gov/species/atlantic-salmon).

Frequently Asked Questions

Both Atlantic and Pacific salmon are excellent sources of protein and heart-healthy omega-3 fatty acids. However, wild-caught Pacific salmon is typically leaner and has a better omega-3 to omega-6 ratio than farmed Atlantic salmon. Farmed salmon tends to have higher total fat and calorie content due to its controlled diet.

Wild populations of Atlantic salmon in the U.S. are critically endangered due to habitat destruction, pollution, and historical overfishing. Consequently, commercial and recreational fishing for wild Atlantic salmon is prohibited, and the species available for sale is exclusively farmed.

Yes, farmed Atlantic salmon has a milder, less robust flavor and a softer, fattier texture due to its controlled, pellet-based diet. Wild Pacific salmon, with its natural diet, offers a richer, more complex flavor profile.

The main species of Pacific salmon found in North America include Chinook (King), Sockeye (Red), Coho (Silver), Pink (Humpback), and Chum (Keta). Each species has unique characteristics in terms of flavor, texture, and size.

The vibrant red or orange color of salmon flesh comes from carotenoids, a pigment found in the crustaceans and krill that they eat. Wild Pacific salmon naturally consume these pigments, while farmed Atlantic salmon's pellets must be supplemented with artificial versions to achieve a similar color.

Wild-caught Pacific salmon, particularly from Alaskan fisheries, is generally considered a highly sustainable option due to strict conservation regulations. The sustainability of farmed Atlantic salmon varies, with modern practices continually improving, but open-net pens can pose environmental risks.

Farming practices, such as diet and living conditions, directly impact salmon's nutritional profile. While farmed salmon often has a higher total fat and omega-3 content, the source of these nutrients can result in less desirable omega-3 to omega-6 ratios compared to the naturally derived nutrients in wild fish.