Either type of salmon is a good bet. The chief differences involve fat content, the possibilities of contaminants, taste, and cost. Wild salmon comes by its pink coloring naturally from the shrimp and krill it feeds on, while farm-raised salmon gets a color boost from naturally-occurring pigments called carotenoids (think carotene, found in carrots, for example).
Farm-raised salmon is higher in calories than wild-caught salmon, but don’t sweat it too much; the polyunsaturated (desirable) Omega-3 and Omega-6 fatty acids are high in both.
Some studies suggest that the possible contaminants found in the waters that fish swim in are higher among farm-raised salmon.
Farm-raised salmon has a richer, fattier taste that lends itself to certain recipes, while wild-caught salmon is deeper in color and more pungent in flavor.
Farm-raised salmon tends to be significantly lower in price, in general, though season and location factor in. A 2-lb. salmon fillet can be pricey either way, but the return in flavor and nutrition for both farm-raised and wild-caught salmon is worth every penny. In fact, specialty wild-caught salmon, like (Chinook) wild Alaskan king salmon, is worth keeping on your culinary radar.