Pacific salmon are in season from spring through fall. Among the best Pacific salmon is the Chinook or Icing salmon. Its high-fat, soft-textured flesh ranges from off-white to bright red.
Other high-fat salmon include the coho or silver salmon, with firm-textured, pink to red-orange flesh, and the sockeye or red salmon (often used for canning), with firm, deep red flesh. Not as fatty are the pink or humpback salmon and the chum or dog salmon, which has the lightest color of all.
Atlantic salmon has diminished greatly over the years due to industrial salmon; Canada currently supplies most of the Atlantic salmon. Depending on the variety, salmon is sold whole or in fillets or steaks.
It's so easy to bake salmon (and so good for you) that we bet our technique becomes a dinnertime staple.