Three Kinds of Seasonal Salmon and Why We Love Them So Much

You may have heard of Copper River wild salmon; after all, many consider it the best. Copper River salmon include coho, sockeye, and king—all of which pack on sufficient fat reserves to make an epic journey through the waters of south-central Alaska’s Copper River. Learn the difference among these mighty fish and get cooking with our Best Salmon Recipes.

In September, our country celebrates National Family Meals Month™ — a nationwide event designed to support families in enjoying more meals together using items purchased at the grocery store and, as a result, reap the many health and social benefits of doing so.

Salmon is a wonderful main dish to gather the family around. Stop at your local Hy-Vee seafood counter to learn even more about salmon and how to prepare it in a way your family is sure to love.

 

  1. Copper River King Salmon: Prized for its high oil content and rich flavor, King salmon (also called Chinook) will literally melt in your mouth. It’s the largest of the three species and typically runs May and June.
  2. Copper River Sockeye Salmon: Known for its natural deep red flesh, sockeye (also known as Red salmon) has a robust flavor and firm texture, making it suitable for a variety of cooking methods. Sockeye salmon are typically caught May through July.
  3. Copper River Coho Salmon: Coho salmon, sometimes called Silvers, are the last to return to the Copper River. They’re known for a mild but delicate texture that goes well on top of salad greens or rice. Look for this late-season wild salmon in August and September.