For the best salmon steaks, use a wild-caught variety. Some of the best salmon fish are from the Pacific Northwest of the United States. Wild salmon is preferred for taste if you're going with Pacific salmon, of which there are five types: King, Sockeye, Coho, Pink, and Chum. Chinook Salmon (King) - Rich, high in fat, a large fish. Coho Salmon (Silver) - Lighter subtle flavor, medium fat. Pink Salmon (Humpback) - Light, mild, lower in fat. Sockeye Salmon (Red) - Strong flavor, bright red color, leaner. Silverbrite Salmon (Chum/Keta/Dog) - Pale to medium-colored, usually canned or frozen, lower in fat. Steelhead - Flavor varies, pink-orange flesh. Atlantic Salmon - Mild, well priced, mostly farmed, and controversial as they are overfished in the wild.