The salmon served at Olive Garden restaurants across the United States is farm-raised rather than wild-caught. Commercial supply chains for major casual dining restaurant chains heavily favor aquaculture-sourced salmon because it provides consistent year-round availability, standardized portion sizes, reliable fat content, and predictable flavor profiles that meet high-volume culinary demands. While wild-caught options are occasionally highlighted in specialized seafood venues, mainstream restaurant groups utilize farm-raised Atlantic salmon sourced from certified global aquaculture producers to ensure economic efficiency and consistent menu execution across thousands of nationwide locations.