There are 5 Pacific Salmon and 1 Atlantic salmon. 

Each salmon has its own color, flavor and characteristics. Some salmon are known by different names, which are noted below.  The big difference between salmon is the fat content of the flesh.  The more fat the flesh has, the more flavor the more flavor, and the more beneficial Omega-3 fatty acid. 

PACIFIC

King Salmon (Chinook salmon).  Kings salmon are the largest salmon, weighing 15 to 30lbs, sometimes more.  King salmon have a very high fat content.  Deep orange color. Has a rich pronounced salmon flavor.  Stays moist when cooked.

Coho Salmon (Silver Salmon)

Coho is known as silver salmon for its bright silver skin. These fish run 3-6lb on average, but many will be larger.  Coho have a rich salmon color that is redder than King, but not nearly as bright as deep or bright red as sockeye.salmon. 

Sockeye Salmon (Red Salmon)

Sockeye salmon run 3 to 6 lbs whole usually.  The fillets average 1 to 3 lbs.  The color is a very attractive deep red. Thae fat content is moderate, producing a rich salmon flavor.  Sockeye can become dry if overcooked.  

Keta Salmon (Chum salmon)

Keta salmon average 4-6lb.  The meat color will vary from a pale pink to a deep orange /red.  The fat content is lower than King, silver an d sockeye salmon.  The flavor is less pronounced and the fillet can be dry compared to other salmon. 

Pink Salmon (Humpback Salmon)

Pink salmon are small fish between 1-3lb whole.  The fish have a light pink flesh color.  The fat content is low.  The name humpback comes from their characteristic hump oin their back which develops as they run the river to spawn.  Pink salmon are usually sold whole frozen or used for canned pink salmon.

ATLANTIC SALMON

Atlantic salmon are farm raised.  There are a few runs of wild Atlantic salmon in Maine and Atlantic Canada, but these are not commercially fished.  Atlantic salmon have a rich orange red color.  The color in Atlantic salmon comes from canthaxathan in their feed.  In the wild, salmon get canthaxathan from shrimp they feed on.  When a salmon is listed as color added, it is from the feed, not from a dye as the sign may lead some to believe.  Atlantic salmon are high in fat content producing a rich buttery flavor that stay moist when cooked.