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In this review, several chemical quality markers of Atlantic salmon, a widely farmed and consumed fish, are identified and discussed. Lipids, especially omega-3 fatty acids are of special importance as they relate to nutritional benefits. Pigmentation, resulting from the carotenoid deposition and retention in the muscles is one of the main factors that drive the market value of the fish. Both these quality markers are heavily influenced by the diet, and a variety of other important factors. Perhaps less obviously, contaminants and pollutants play a role in determining the overall quality of Atlantic salmon. Monitoring these quality parameters is performed via various analysis methods, many of which are considered industry standard due to many decades of producing reliable and accurate results. However, recent advances in spectroscopic techniques present faster, non-invasive techniques that have considerable potential in fisheries science. The following text outlines influences on the chemical quality markers in Atlantic salmon and compares various analysis techniques that can be used for quantification and monitoring. [ABSTRACT FROM AUTHOR]