salmon 1/3 to 1/2 lb per person
Salmon is exceptionally rich in omega-3 polyunsaturated fatty acids (EPA and DHA), supporting cardiovascular and cognitive health. It also provides high-quality complete protein, selenium, vitamin D, and B vitamins, with relatively modest caloric density for a fatty fish.
About
Salmon is a migratory fish of the family Salmonidae, native to the North Atlantic and North Pacific oceans and various freshwater river systems. The most commercially important species include Atlantic salmon (Salmo salar), Chinook or King salmon (Oncorhynchus tshawytscha), Coho or Silver salmon (O. kisutch), Pink salmon (O. gorbuscha), and Sockeye or Red salmon (O. nerka). Salmon flesh ranges in color from pale pink to deep orange-red, depending on species, diet, and astaxanthin content. The flavor is characteristically rich and fatty, with a distinctive mineral quality; wild-caught salmon typically has a more pronounced taste than farmed varieties. The fish's high oil content (primarily omega-3 fatty acids) contributes to its culinary desirability and nutritional profile.
Culinary Uses
Salmon is prepared across virtually all culinary traditions that have access to it. It is commonly baked, grilled, pan-seared, poached, or smoked. In Nordic and Japanese cuisines, raw preparations such as gravlax and sashimi showcase the fish's natural flavor. Atlantic and European kitchens feature salmon in terrines, en papillote, and with classical sauces such as beurre blanc and hollandaise. Asian preparations include miso-glazed, teriyaki, and curry-based dishes. The fish's firm texture and oil content make it forgiving to various cooking methods; it pairs well with citrus, herbs (dill, chervil, tarragon), and acidic elements that cut through its richness.