Salmon is prized for its beautiful, vibrant pink-orange color. But is salmon actually pink or orange? The answer is…both! Salmon flesh can range from pale pink to rich orange. The specific hue depends on factors like diet, species, and whether the salmon is wild or farmed. Read on for a complete guide to salmon color and what makes this fish such a stunning centerpiece.
The Science Behind Salmon Color
Salmon flesh obtains its trademark coral color from natural pigments called carotenoids. Carotenoids are antioxidant compounds found in plants, algae, and shellfish. Wild salmon get carotenoids by feasting on krill, shrimp, and other tiny crustaceans. These carotenoid-rich foods tint their flesh pink or orange.
The most common carotenoid found in salmon is astaxanthin Astaxanthin is responsible for wild salmon’s deep red-orange color Wild salmon can accumulate up to 40 mg of astaxanthin per kg in their muscles. The more astaxanthin they ingest, the redder their flesh becomes.
Farmed salmon are fed formulated pellets that contain added astaxanthin and other carotenoids. This makes sure that farmed salmon keep their signature color, even if they don’t eat krill.
What Determines Salmon Color?
Many factors influence the final hue of salmon flesh. Here are some of the key determinants of color in wild and farmed salmon
Species
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Sockeye salmon are the reddest due to their astaxanthin-rich diet.
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Because they eat more fish, king and coho salmon are a lighter peach to orange color.
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Chum salmon are the palest, with subtle pink or orange hues.
Diet
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Wild salmon that forage on more shrimp and krill have deeper color.
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Farmed salmon color depends on the amount of carotenoids added to their feed.
Gender
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Male salmon tend to be more colorful and vibrant than females.
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During the breeding season, male salmon develop more red pigmentation.
Age & Maturity
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Younger salmon are lighter in color. Hues deepen as they mature.
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As salmon near their spawning grounds, color intensifies.
Raw vs Cooked
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Raw salmon is more vibrant. Light cooking can intensify color but high heat dulls it.
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Grilled or smoked salmon takes on a darker hue.
Pink Salmon vs Orange Salmon
Since diet is key, salmon species have characteristic color profiles:
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Sockeye salmon is the reddest salmon, ranging from bright crimson to deep maroon.
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Coho salmon has medium color, from light pinkish-orange to peachy orange.
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King salmon can be white or ivory, but is more often a pale orange-pink with grey tones.
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Chum salmon is the palest, with subtle peach, pink, or orange flesh.
However, each salmon can display a spectrum of pink to orange shades depending on maturity, sex, habitat, and spawning activities. Regardless of species, no salmon is distinctly “pink” or “orange” – the hues blend and vary.
Wild vs Farmed Salmon Color
Wild and farmed salmon colors overlap, but differences in diet affect their hue:
Wild salmon exhibit the full range of pigments since astaxanthin levels reflect their natural diet. Wild-caught fish have the deepest, most vibrant orange-red tones.
Farmed salmon feed on formulated pellets with added carotenoids for color. Their flesh is typically medium pink to light orange. With less astaxanthin, farmed fish display softer pastel hues.
When Salmon Isn’t Pink or Orange
While we expect salmon to be rosy pink or sunset orange, some wild salmon display unique colors:
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White king salmon – A genetic quirk leads to absence of pigment in some chinook salmon. The succulent ivory flesh is milder in flavor.
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Grey salmon – Males undergoing the transformation for spawning can take on an olive grey color.
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Black salmon – Almost unheard of, black pigmentation derived from blood vessels and connective tissues can rarely occur.
These outlier salmon colors are oddities and account for only a tiny fraction caught in Alaska. Pink and orange remain the dominant salmon shades.
Choosing Your Perfect Salmon Hue
Since wild salmon exhibit the most natural, diet-influenced colors, opting for sustainable wild-caught fish is key. If buying farmed salmon, look for reputable sources that avoid harmful additives.
For the richest color, choose sockeye salmon fillets. For more delicate peach and orange tones, select wild-caught king or coho. Beyond species, allow visual cues to guide you:
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Look for glossy, vibrant color without dull or brown spots
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Well-defined stripes of fat should be bright white, not yellowish
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Fillets should appear fresh, not dried out
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Whole salmon should have clear eyes, red gills, glossy skin, and firm flesh
No matter the exact shade, high-quality wild salmon will showcase nature’s beautiful handiwork in every cut.
Enhancing and Retaining Salmon Color
Proper storage and preparation help keep salmon looking its best:
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Store raw salmon well-wrapped in the coldest part of refrigerator. Use within 2 days.
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Avoid overcooking, as high heat fades color. Cook gently using moist heat methods like steaming, poaching, or baking.
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Brining or marinating adds moisture and helps salmon retain its hue. Acids like lemon juice or vinegar keep flesh firm.
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Sear skin-side down first when pan-searing to maximize color.
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Add fresh herbs, oils, and acids like lemon before serving to boost natural pigments.
Uses for Vibrant Pink Salmon
Beyond eating it fresh, brighten up any meal with salmon’s pop of color:
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Cured salmon gravlax or salmon carpaccio
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Smoked salmon dip or smoked salmon toast points
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Bagels topped with sliced smoked salmon and capers
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Salmon poke bowls with avocado
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Seared salmon salads with greens and citrus dressing
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Baked salmon tacos or salmon burgers
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Whole roasted salmon with seasonal vegetables
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Salmon sashimi or nigiri sushi
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Salmon salted with red pepper flakes and served on creamy polenta
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Pasta tossed with roasted salmon pieces and fresh dill
Salmon Color Inspires Unique Dishes
Chefs often creatively leverage salmon’s color and rich taste. Some eye-catching recipes include:
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Beet-cured salmon – beets lend fuchsia tones
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Salmon tartare with green apple and avocado
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Salmon carpaccio pizza on a crisp flatbread crust
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Salmon ceviche “cooked” in lime juice
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Salmon and scallop crudo with blood orange slices
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Miso-glazed grilled salmon shaped into pink roses
So embrace salmon in all its pink and orange glory. Let wild salmon inspire new creations that pop with color and flavor.
Frequently Asked Questions
Is wild salmon really pink or orange?
Wild salmon can be both pink and orange. Depending on diet, species, age, and spawning activities, wild salmon exhibits a range of pinkish-orange hues. Sockeye is the reddest, while king and coho display lighter peachy tones.
What makes farmed salmon light pink?
Farmed salmon are fed diets with added carotenoid pigments to achieve pinkish color since they don’t eat krill and shrimp like wild salmon. Levels are carefully controlled, so farmed salmon are typically lighter pink or orange.
Does white king salmon still taste like regular king salmon?
Yes, the flavor of white and regular king salmon is quite similar. The ivory color is only due to a lack of pigments being produced. The lush texture and taste of the salmon itself does not change.
Can you eat black salmon?
Extremely rare black salmon is safe to eat, though the color may be unappetizing to some. The black/grey hue comes from a buildup of blood vessels and connective tissues, not from rot or contamination.
Should you add color to smoked salmon?
Some smoked salmon processors do add colorings to deepen the orange or pink shade. However, reputable producers know natural smoking plus high-quality salmon provide ample rich color on their own.
The vibrant coral shades of wild salmon flesh make it an edible work of art. With this guide, you’ll be able to determine if a fillet is more pink or more orange and choose the perfect salmon color for any recipe.
An Overview on How a Salmon’s Diet Affects Its Color
You might turn orange if you eat a lot of carrots. The same thing happens to salmon when they eat carotenoids, an antioxidant that gives salmon its color. Astaxanthin is a caratenoid that salmon eat a lot of in the wild, and this is reflected in the natural color of salmon flesh. Farmed salmon, in contrast, get their carotenoids from manmade pellets.
What color are different types of wild-caught salmon?
Salmon get their color from the animals they eat in the wild. This is what makes salmon red or pink. This unique color reflects this carnivore’s diet of shrimp and krill. Different kinds of salmon eat different amounts of these crustaceans high in carotenoids, which changes how red or pink they turn. Sockeye salmon, for example, tend to have the deepest color because they eat a lot of carotenoid-rich zooplankton throughout their life. Coho salmon, on the other hand, switch from eating zooplankton to small fish as they get older.
Because of this, coho tends to be pink or orange. To keep its lighter color, king salmon, also known as chinook salmon, eats small fish. Depending on where its caught its color can range from orange to a subtle pink with gray tones.
Interestingly, king salmon can either be “red” or “white. ” King salmon can carry a recessive trait that leads to white or ivory flesh. People who fish and hunt used to like the type of king salmon they were used to, but now wild-caught white king salmon is seen as more of a treat. Now, does it taste the same as its more colorful counterpart? That’s up for debate.