Pink Salmon

Pink salmon is the smallest and most abundant of the Pacific salmon species. Its flesh is a pale, soft pink — lighter than sockeye or king salmon — with a milder, more delicate flavour and a softer texture. It is sometimes called humpback salmon due to the distinctive hump males develop during spawning.

Because of its mild flavour and lower oil content compared to other salmon, pink salmon is versatile in the kitchen. It works well in patties, fish cakes, salads, and casseroles, and is the species most commonly found in canned salmon.

In Australia, pink salmon is primarily available canned rather than fresh, and it remains one of the most affordable salmon options. Canned pink salmon is a pantry staple used in sandwiches, pasta bakes, and the classic salmon rissole.