/ 300 g salmon fillet
Excellent source of omega-3 fatty acids (EPA and DHA), high-quality protein, and vitamin D; also provides B vitamins, selenium, and astaxanthin, a potent antioxidant.
About
Salmon is a fatty, anadromous fish belonging to the genus Salmo and family Salmonidae, native to the cold waters of the Atlantic and Pacific Oceans and various river systems. The flesh ranges in color from pale pink to deep orange-red, depending on the species, diet (particularly carotenoid-rich foods), and whether the fish is wild-caught or farm-raised. Wild Atlantic salmon, Pacific varieties (Chinook, Coho, Sockeye, Pink, Chum), and farmed salmon represent the primary commercial sources. The flavor is rich, buttery, and moderately assertive, with an oily texture that renders it forgiving during cooking and suitable for both delicate and bold preparations.
The fillet—the boneless, skin-on or skin-off portion—is prized for its minimal waste and versatility. Farm-raised salmon tends toward milder flavor and consistent availability year-round, while wild-caught varieties exhibit seasonal strength and variability in texture and taste.
Culinary Uses
Salmon fillets are fundamental to global cuisines, from Scandinavian gravlax and smoked preparations to Japanese sushi and sashimi, to North American grilling and pan-searing. The fish's natural fat content makes it ideal for poaching, steaming, roasting, and smoking without drying out. Its robust flavor pairs well with citrus, dill, soy sauce, miso, capers, and mustard. Fillets are equally suited to raw preparation (ceviche, crudo) and slow-cooked applications. The skin crisps beautifully when rendered in a hot pan and is edible and nutritious, though often removed for aesthetic or textural preferences.