salmon for each person you're serving
Salmon is an excellent source of omega-3 fatty acids (EPA and DHA), high-quality protein, and B vitamins, with additional bioavailable selenium and astaxanthin (a carotenoid antioxidant responsible for its pink-red color).
About
Salmon encompasses several species of anadromous fish in the family Salmonidae, native to the North Atlantic and North Pacific oceans, though now cultivated worldwide in freshwater and marine farms. The most commercially significant species include Atlantic salmon (Salmo salar), Chinook/King salmon (Oncorhynchus tshawytscha), Sockeye/Red salmon (Oncorhynchus nerka), Coho/Silver salmon (Oncorhynchus kisutch), and Pink salmon (Oncorhynchus gorbuscha). The flesh ranges from pale pink to deep orange-red, depending on diet and species, with a rich, moderately oily texture and distinctive mineral-forward flavor. Wild salmon develop their color and robust taste from diets rich in crustaceans; farmed salmon typically have milder flavor and lighter color unless fed specialized feeds.
Culinary Uses
Salmon is a versatile ingredient used in cuisines worldwide, from Japanese sushi and sashimi to Scandinavian smoked preparations and French poaching techniques. The flesh can be grilled, baked, pan-seared, steamed, or cured. Its high fat content makes it forgiving to cook and suitable for both delicate flavor pairings and bold seasonings. Common preparations include salmon fillets with lemon and herbs, gravlax (cured with salt and dill), smoked salmon for breakfast and appetizers, and whole roasted fish for family meals. The skin crisps beautifully when seared, and even bones and heads are valued for making stock.