1. Origin and environment: Icelandic salmon is mainly produced in Iceland, while Norwegian salmon is mainly produced in Norway. The sea around Iceland is relatively pure, so the growth environment of Icelandic salmon is excellent, while the sea around Norway is relatively pure, which makes Norwegian salmon have an advantage in the growth environment.

2. Appearance and meat quality: In appearance, Norwegian salmon is redder than Icelandic salmon. In terms of meat quality, Norwegian salmon has more fat, so the meat quality is more dense, while Icelandic salmon is relatively lighter.

3. Taste and mouthfeel: Icelandic salmon has a special fragrance and a light taste, while Norwegian salmon has a little sweetness and a strong taste.

Generally speaking, Icelandic salmon and Norwegian salmon are delicious seafood, and the specific choice of fish depends on personal taste and cooking methods.