Even as a wild salmon enthusiast or buyer, it’s smart to know what other fish (or salmon types) can serve as alternatives. Whether due to supply shortfalls, price spikes, or product differentiation, you might need substitutes for Pacific salmon in your portfolio. Here we’ll explore some common alternatives and how they compare.
Farmed Atlantic Salmon
The elephant in the room. The vast majority of “salmon” in global commerce is Atlantic salmon (Salmo salar) from aquaculture in Norway, Chile, Scotland, Canada, etc. While this is a different species, from a buyer’s perspective it’s the primary substitute when wild salmon is unavailable or too pricey. Farmed Atlantic is available year-round in consistent quality and size (typically 6-12 lb HOG fish yielding 2-3 lb fillets). Its flesh is lighter orange (pigmented by feed) and generally higher fat content than most wild (except king). The flavor is milder, and texture softer. Atlantic salmon works well in the same applications (grilling, roasting, smoking, raw) but lacks the distinct robust flavor of wild.
Price-wise, farmed used to be cheaper than wild sockeye/coho, but in recent years farmed prices have risen and at times approach or exceed some wild prices (especially when farmed supply is tight). As an importer, you might pivot to farmed salmon if, say, sockeye fillets become scarce or 2x the price – although be mindful that customers notice the difference (some prefer wild’s firmer flesh and richer taste, others might not mind). Farmed salmon is also often processed fresh (never frozen) for distribution, which appeals to some buyers. For those marketing “wild only”, farmed obviously is not an option, but if you handle both categories, it’s a direct alternative.
Farmed Trout (Steelhead/Rainbow)
Often sold as “Steelhead” (ocean-going rainbow trout) or just “Ocean trout,” these are close cousins to salmon. For culinary purposes, high-quality farmed steelhead can mimic coho salmon fairly well – orange-red flesh, moderately high fat, mild flavor. Some production exists in Chile, Norway, and North America. Steelhead fillets are usually smaller (because harvest size ~4-6 lbs), but texture is nice. Many retail stores actually sell steelhead fillet in the seafood case as a mid-priced alternative to salmon. It’s typically a bit cheaper than Atlantic salmon. If wild coho supply is short, farmed steelhead can fill that slot in the lineup. Note: steelhead is usually ASC or BAP certified, and has a “good alternative” rating typically, making it marketable as sustainable farmed fish.
Other Wild Salmonids
There are a couple of lesser-known salmonid fish that occasionally come up:
Arctic Char
Farmed mostly in Iceland and Canada, char is a smaller fish (1-5 lbs) with pinkish-orange flesh, very delicate and high-fat. It tastes like a cross between salmon and trout. It’s usually sold whole or filleted for high-end markets. It could substitute for salmon in some applications (especially where a smaller portion or milder flavor is okay). Volume is limited though; char is more of a boutique item.
Masu/Cherry Salmon
A Pacific salmon species native to Japan/Russia. Not commonly available outside those areas, except some farmed Masu in limited quantity. Not really a factor unless you’re in Japan.
Other species as functional substitutes: Sometimes, if wild salmon is unavailable or a client wants something similar, you might consider entirely different fish that provide a similar protein:
Pangasius (Basa) or Tilapia
In whitefish category, not at all the same flavor, but from a menu perspective, these are mild, flaky fish that can replace salmon in certain prepared dishes. However, they lack the color and omega-3 content. Some cost-driven foodservice operations may menu pangasius in place of salmon if salmon prices soar, but generally, it’s a different segment. Learn more about basa and tilapia.
Intra-Pacific Salmon Substitution
Within the five species, you can often substitute one for another, depending on the use:
If sockeye is too expensive or unavailable, coho is the best wild substitute. Coho’s color is a bit lighter but still orange-red, and it’s usually cheaper. Many processors even do mixed “red salmon” programs blending sockeye and coho fillets. Consumers sometimes can’t tell at first glance (though sockeye’s deep red is distinctive). Coho is softer and a bit milder, but marinated or sauced, differences blur.
If a recipe calls for king and you have none, coho or a good farmed Atlantic can pinch-hit. Nothing truly equals king’s richness, but a thick Atlantic salmon fillet has the fat content to somewhat mimic it.
- Pink vs chum: these two are often interchangeable in uses. Chum fillets are larger and a bit firmer, so they actually substitute nicely when pink fillets are too small/soft. Pink mostly goes canned, but if short, some canners will use chum (or vice versa – pinks can be steaked or filleted for lower-end frozen blocks if chum is short).
- For roe: If one type of salmon roe is short (say chum ikura), processors might substitute trout roe or even flying fish roe for certain applications, but for pure ikura, sometimes coho or sockeye roe can fill in (they have smaller eggs though). That’s niche for caviar sellers.
Marketing Angles
When using substitutes, you need to manage customer expectation. For example, if wild salmon is a menu draw and you switch to farmed due to shortage, you should be transparent (some places label “seasonal wild salmon” when it’s wild, and default to farmed labeled simply “salmon” otherwise). If you normally sell sockeye but have to use coho, educate your sales team on how to position coho’s attributes rather than apologizing for it. Coho has merits: milder flavor that some prefer, etc.
Price Considerations
Usually, these alternatives are used to hit different price points. E.g., you might offer a “wild sockeye” at a premium and a “salmon (Atlantic)” as a budget choice. Or if wild prices spike, push customers toward steelhead or farmed coho that year. Keep an eye on the “spread” between wild and farmed. If farmed becomes vastly cheaper, expect some shift in demand to farmed by budget-focused buyers. If wild is only slightly more, many will stick to wild for the differentiator. As a buyer, having multiple options allows flexibility in negotiations too. If a supplier’s price on wild fish is too high, you can legitimately shift volumes to farmed or other species and tell them so – that sometimes nudges them to be more competitive.
Final Thoughts
Farmed Atlantic salmon and steelhead trout are the main substitutes when wild Pacific salmon runs low or gets pricey. They ensure menu continuity (no “sorry, no salmon today” signs needed) and volume availability. Within wild species, coho and chum often act as fallbacks for sockeye and pink respectively. A smart strategy for an importer is often to carry a mix: for instance, offer both wild and farmed options to your clients. That way, you can cater to different needs and also hedge against fluctuations. If wild supply falters, ramp up the farmed sales; if farmed gets costly or if sustainable sourcing is a priority, highlight the wild.
Always be mindful though: substituting product is fine as long as you don’t substitute deception. Never mislabel one as the other. Use it as an opportunity to perhaps introduce customers to a new but related item.
If you’re ready to source high-quality frozen pacific salmon or want a custom quote, visit our pacific salmon product page to get started today. You can also check out our full guide on pacific salmon sourcing and market dynamics.
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