Overview
Atlantic salmon (Salmo salar) is a cold-water fish in the family Salmonidae, native to the northern Atlantic Ocean and the rivers that feed into it. Its flesh ranges from pink to deep orange depending on diet, with a rich, fatty texture and a flavor that is milder than many Pacific salmon species. Nearly all Atlantic salmon sold commercially today is farmed, as wild populations have declined sharply due to overfishing and habitat loss [1][2].
Origin and history
Atlantic salmon is native to the North Atlantic basin, with spawning rivers in eastern North America, Iceland, Greenland, and western Europe from Portugal to the Arctic Circle [1]. By the late 20th century, wild Atlantic salmon stocks had collapsed in many regions due to overfishing, dam construction, and pollution, leading to the rise of large-scale aquaculture, primarily in Norway, Scotland, Chile, and Canada [1][2]. Today, farmed Atlantic salmon accounts for the vast majority of global production, while wild Atlantic salmon is a rare and regulated catch [2].
Varieties and aliases
- Bay salmon, black salmon, caplin-scull salmon, fiddler, grilse, grilt, kelt, landlocked salmon, ouananiche, outside salmon, parr, Sebago salmon, silver — historical or regional names for different life stages or populations [1].
Culinary uses
Atlantic salmon is versatile in preparation: it can be grilled, baked, poached, pan-seared, smoked, cured, or served raw. Its high fat content makes it forgiving to cook and suitable for cold preparations like gravlax (cured with salt, sugar, and dill) and cold-smoked salmon. In European cuisines, it appears in dishes such as Scottish smoked salmon, French saumon en papillote, and Scandinavian gravlax.