With the improvement of people's living standards, fish has become more popular as a high-protein, low-fat food. As cold-water fish, salmon and trout have gradually attracted people's attention owing to their taste and nutritive value. Atlantic salmon (), and golden trout () are three common species of culture, but the differences concerning the flesh quality need further study. To evaluate the flesh quality of the three species, the texture characteristics and pH value of the flesh were analyzed. The crude protein, crude fat, ash, and moisture of the flesh were assayed using biochemical analysis methods. The muscular texture profile parameters were analyzed using a texture analyzer. The results showed that the moisture content in the flesh of the Atlantic salmon, triploid rainbow trout, and golden trout was 62.91%, 67.15%, and 73.02%, respectively. The crude protein content was 22.39%, 21.03%, and 22.11%, respectively. The crude fat content was 14.64%, 17.16%, and 5.11%, respectively. Finally, the collagen content was 0.4986%, 0.4583%, and 0.5626%, respectively. The results showed that the flesh of Atlantic salmon, triploid rainbow trout, and golden trout has high protein, low fat, and low collagen. There were no significant differences in terms of the drip loss, >0.05). The hardness and chewiness of the three species were in the order of:Atlantic salmon < triploid rainbow trout < golden trout. Whilst the pH value showed the opposite results (<0.05). There were no significant differences in terms of the ash, thaw loss, cooking loss, resilience, springiness, and value between the Atlantic salmon and triploid rainbow trout (>0.05). However, the ash, cooking loss, and resilience of the Atlantic salmon and triploid rainbow trout were less than those of the golden trout ( value were higher than those of the golden trout (<0.05). The essential amino acids/total amino acids (EAA/TAA) value in the flesh of the Atlantic salmon, triploid rainbow trout, and golden trout was 42.28%, 41.84%, and 41.63%, respectively. The essential amino acids/non-essential amino acids (EAA/NEAA) value was 73.25%, 71.94%, and 71.32%, respectively. Additionally, both of these were in accordance with the FAO/WHO evaluation standards. Moreover, 22 fatty acids were detected, of which most were unsaturated. The total DHA and EPA content was 6.70%, 6.91%, and 8.95%, respectively, showing that triploid rainbow trout and golden trout are superior to Atlantic salmon in terms of the fatty acid composition. In general, these results showed that Atlantic salmon and triploid rainbow trout have a similar flesh quality and are superior to golden trout. In addition, this study provides basic scientific data for the flesh quality of these fish.