There are six species of Pacific salmon, each of which has slightly different characteristics. Wild Pacific salmon is caught between May and September and its flesh has a darker colour than its Atlantic counterpart and is slightly less oily, but can be cooked in the same ways. Not easy to get fresh, but it freezes very well, providing wild salmon at a very keen price.
Salmon (Pacific) Recipes
Here are some of the latest recipes for this particular species of fish.
To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.