Pacific salmon is generally a deep pinkish-red color and is found in the wild. U.S. Atlantic salmon is always farm-raised.

You'll tend to see deep red sockeye salmon and the much pinker king salmon. But there is one type of king salmon that you might have come across with a much paler, ivory color.

Fillets from sockeye salmon have a deep reddish orange color and are thinner than king salmon fillets When purchasing salmon, always opt for skin-on fillets, even if you don’t want to eat the skin.

Add the salmon, turn to coat and marinate for 1 to 4 hours, turning occasionally. Preheat the broiler. Broil the salmon, skin side down, 5 inches from the heat until golden, about 3 minutes.

Deep inside a Norwegian fjord, a dream of farming salmon sustainably In Norway, one man's solution to the threat posed by farmed salmon and the impact on the fjords they swim in.

“And then, of course, when you take away the salmon lice, you have no salmon treatment, so you don’t have the handling, and that’s responsible for 60 to 70% of all the mortality in the industry.