Atlantic Salmon Flavor Profile

Atlantic Salmon Flavor Scale

Atlantic Salmon have a milder flavor than wild salmon. The flesh ranges from pink to orange depending upon the amount of pigment added to their feed. The flesh has a medium-firm texture with large flakes and a medium fat content.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Sushi Health Code Notes for Salmon

These are notes from the Washington State Health Code, the health codes in your region may be different.
Wild salmon for sushi should be frozen following these guidelines to kill any potential parasitic larvae:

  • frozen and stored at -20° F (-4° C) for a minimum of 7 days (168 hours), or
  • frozen at or below -31° F (-35° C) until solid and then stored at that temp for a minimum of 15 hours, or
  • frozen at or below -31° F (-35° C) until solid then stored at -20° F (-4° C) for a minimum of 24 hours

Aquacultered salmon for sushi can be served fresh (never frozen) under the following circumstances:

  • they are raised in open-water net-pens, or
  • are raised in laned-based systems such as ponds or tanks
  • and are fed a formulated feed (such as pellets) which contains no live parasites
  • (I don’t quite understand these distinctions for aquacultured fish as it seems to allow virtually all aquacultured fish! Very minimal standards. Apparently the parasite issue is much more prevalent among wild fish.)

Proper documentation for sushi products

  • If freezing the fish in-house, documentation must show the temperatures and time held at each temperature for all product
  • If frozen product is purchased from a vendor then supporting documentation from the vendor is required stating temperatures and time held at each temperature for all product
  • Fresh aquacultured fish must have supporting documentation from the vendor stating the fish was cultivated according to the standards stated above.
  • All documentaion must be kept for 90 days

Alternate Names

Eastern Salmon, Norwegian Salmon, Scottish Salmon, Farmed Salmon.

Description (Salmo salar)

Atlantic Salmon have silver skin with black cross like spots primarily above the lateral line, as well as one or several large black spots on their gill cover. They have no spots of the tail. In comparison to wild salmon, Atlantic Salmon are most similar in appearance to Coho Salmon. They are commercially available from 4 – 18 lbs. A key difference between Atlantic Salmon and other Salmon is that they are iteroparous, meaning they do not die after spawning, but can return to the sea.
Follow the link for a video on how to identify species of salmon.

Range & Habitat

Commercial Atlantic Salmon are virtually all farm raised. They are raised in floating pens and acquire the name of the country they are raised in: Scottish Salmon, Chilean Salmon, Norwegian Salmon, etc. Aquacultured Atlantic Salmon was first practiced in Norway in the 1960’s but didn’t really hit the commercial seafood scene until the early 1980’s. Since then salmon aquaculture programs have grown rapidly and now it is a very successful industry in many countries. Read more about salmon aquaculture.

Typical Wholesale Products

Whole Dressed, H&G, Fillets, Steaks

Atlantic Salmon Availability

Fresh seafood availability chart: green areas show peak availability, light green show limited availability. Frozen available all year long.



Atlantic Salmon Butchering Yield Percentage

ItemTo Skin/On FilletsTo Skin/Off FilletsNotes
Whole Head/On gutted68% – 70%63%
Skin/On Fillets85%If you have additional yield info on this fish please leave a comment below.
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.


Nutritional Information

based upon a 6 oz (171 grams) raw edible serving.

* Calories/Calories from fat314
* Protein grams34.1
* Fat grams18.7
* Saturated fat grams3.8
* Sodium milligrams101
* Cholesterol milligrams101
* Omega-3 grams3.3


Atlantic Salmon Sustainability Info

NameAlternate NamesCatch MethodCatch
Atlantic SalmonEastern Salmon, Norwegian Salmon, Scottish Salmon, Farmed SalmonFarmed – Recirculating SystemWorldwideGreen-icon_20.pngGreen-icon_20.pngGreen-icon_20.pngLow
Farmed – Net PensRed-Dot_20.pngRed-Dot_20.pngRed-Dot_20.png
Atlantic Salmon, VerlassoFarmedChileYellow-icon_20.pngRed-Dot_20.pngRed-Dot_20.png
Disclaimer: The sustainability info above is accurate to the best of our knowledge. However, each program randomly updates their information without our knowledge. We therefore recommend that you verify the current accuracy of this information.
Green-icon_20.png = Best Choice/Recommended Yellow-icon_20.png = Good Alternative Red-Dot_20.png = Avoid/Not RecommendedUpdated
January 2015


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