Use your senses to ensure the fish is high quality and safe to eat.
Fillets should be vibrant (pink to deep red) with no darkening or yellowing at the edges.
Different types of salmon offer distinct flavors and textures, which should guide your purchase based on how you plan to cook it.
Wild-caught salmon (often from Alaska) is generally leaner with a more robust flavor. Farmed varieties are more consistent in availability and often have higher fat content.
Mostly farmed; known for a milder flavor, orange-pink flesh, and a buttery, fatty texture.
How the fish was raised or caught impacts both flavor and environmental health.
The flesh should be firm and "spring back" when lightly pressed. If it stays indented or feels slimy/mushy, it is past its prime.