salmon <ref>if smoked salmon is unavailable use canned salmon and ⅛ teaspoon of liquid smoke. use more liquid smoke if you like a stronger flavor.</ref>

Salmon is a large anadromous fish belonging to the family Salmonidae, native to the North Atlantic and North Pacific oceans, though now extensively farmed worldwide. The flesh ranges from pale to deep orange-pink in color, with a distinctive rich, oily texture and moderately assertive flavor. Wild salmon species include Atlantic (Salmo salar), chinook/king (Oncorhynchus tshawytscha), coho/silver (Oncorhynchus kisutch), sockeye/red (Oncorhynchus nerka), and pink salmon (Oncorhynchus gorbuscha). The color intensity and flavor profile vary by species and diet—wild salmon tends toward deeper color and more pronounced taste than farmed varieties. Farmed salmon, which constitutes the majority of commercial supply, is milder and fattier, with color often enhanced by carotenoid-rich feed.

Salmon is versatile across numerous cuisines, particularly in Scandinavian, Japanese, and contemporary Western cooking. Fresh salmon is grilled, baked, pan-seared, or poached whole or in fillets and steaks. It is cured as gravlax, smoked for appetizers and canapés, canned for salads and spreads, and processed into patties or mousse. In Japanese cuisine, salmon (sake) appears raw as sashimi and sushi, as well as grilled (shioyaki). Salmon skin, when crisped, provides textural contrast and is prized in modern cuisine. The fish pairs well with citrus, dill, capers, soy sauce, miso, and cream-based sauces, and its high oil content makes it forgiving during cooking.