Scientific name: Salmo salar

Market nameAtlantic salmon

Common names: Atlantic salmon, farmed salmon, Eastern salmon

French: Saumon de l’Atlantique

German: Echter Lachs

Italian: Salmone

Japanese: Sake masu-rui

Spanish: Salmón

All About Atlantic Salmon

One of the great success stories of modern aquaculture, Atlantic salmon farming first emerged on a commercial scale in the early 1980s, with Norway leading the way. Since that time, global production has increased tremendously, and Atlantic salmon are farmed in more than a dozen countries around the world — most notably, Latin America, Europe, and North America. Atlantic salmon lack the many common and regional names of the wild Pacific salmons, but countries that farm the fish tack on their national label: Scottish salmon, Norwegian salmon, etc. The fish are typically raised in large, floating net-pens, often in open bays, to help give them a “natural” flavor. The adult Atlantic salmon is a handsome, silver-skinned fish with distinct black cross-like spots over the body, head, and above the lateral line. It closely resembles the Pacific coho. Farmed Atlantic salmon start at 4 pounds, but fish up to 18 pounds are available.

Profile on Atlantic Salmon:

The flavor of Atlantic salmon is milder than that of wild salmon species. The meat is moderately firm and oily, though not as fatty as the wild chinook, king, and salmon. The flesh color varies, depending on the amount of pigment in the feed, but generally, Atlantics’ meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large, moist flake.

Nutrition Facts for Atlantic Salmon:

Serving Size: 50 g

Total Fat: 6 g / 9%
Saturated Fat: 1.5 g / 8%
       Trans fats: 0 g

Cholesterol: 15 mg / 6%
Sodium: 310 mg / 13%
Protein: 11 g

Looking for a delicious salmon poke bowl recipe? Click here!

Atlantic Salmon Cooking Tips:

Fillets of Atlantic salmon are pleasing to the eye and should be used with recipes that show off the fish. With the Atlantic salmon’s delicate flavor, avoid accompanying flavors that overpower the fish. A light dill-and-yogurt or cucumber-dill sauce works well, and sliced cucumbers and new potatoes are ideal companions.

Substitutions: Other salmon, Rainbow trout

Cooking Methods: Bake, Broil, Grill, Poach, Smoke

Primary Product Forms: Fresh: Dressed, H&G, Fillets (skin-on/skinless, pinbones in or out), Roasts

Frozen: Dressed, H&G, Fillets (skin-on/skinless, pinbones in or out), Roasts

Value-added: Smoked

Global Supply: Australia, Canada, Chile, England, Faroe Islands, Norway, Scotland, Iceland, Ireland, United States


Wondering whether to use Atlantic salmon or Wild Pacific salmon? Check out this article to learn more.