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Salmon is rich in omega-3 fatty acids, which reduces inflammation in the body and manages and prevents heart disease. It also contains many B vitamins, especially vitamin B3, which lowers cholesterol and boosts brain function; vitamin B12, which prevents anemia and brain atrophy; and vitamin B6, which benefits the metabolism and central nervous system. In addition, salmon is a source of important dietary minerals such as selenium, which improves thyroid function, and potassium, which lowers blood pressure by preventing excess water retention.
The most common Pacific salmon is arguably pink salmon, which is also called "humpies," because of the hump they develop when they spawn. Chinook salmon, also known as King salmon, is a popular option and, according to many, one of the tastiest salmon varieties. Called silver salmon or "silvers" due to their silver skin, Cohon salmon has a similar flavor to Chinook salmon but a more delicate texture. The Sockeye salmon, in turn, is called red salmon because of its bright red-orange flesh and also because it turns red when moving upstream to spawn.