The taste of salmon depends on the type of salmon. King salmon has a rich flavor and deep red or coral flesh. Silver salmon has a light flavor and is flakier in texture.
Blueback salmon has an even milder flavor and is freshest between the months of June and November. This type of salmon is moderately fatty and has deep rose-colored flesh. Pink salmon is the smallest variety of ocean salmon and is moderately fatty with a fine texture. Pink salmon is often canned. Chum is the least flavorful of all salmon types. The fish can be canned or smoked and is best when cooked immediately after catching.