x 125g pieces salmon fillet
Salmon fillet is an excellent source of omega-3 polyunsaturated fatty acids (EPA and DHA), complete protein, and vitamin D. It also provides selenium, astaxanthin (a potent antioxidant), and B vitamins.
About
Salmon fillet is a deboned cut of flesh from salmon (Salmo salar and related species), anadromous fish of the Salmonidae family native to the Northern Hemisphere. The fillet is obtained by removing the backbone and ribs, leaving the lateral muscle intact with the skin either attached or removed. Salmon flesh ranges in color from pale pink to deep orange-red, depending on the species, diet (particularly astaxanthin from crustaceans), and whether the fish is wild-caught or farmed. Wild Atlantic salmon, Pacific species (Chinook, sockeye, coho, pink), and farmed varieties exhibit distinct flavor profiles—wild salmon tends toward richer, more mineral-forward tastes, while farmed salmon offers milder, buttery qualities. The texture is firm yet delicate, with high fat content distributed throughout the muscle tissue.
Culinary Uses
Salmon fillet is a versatile ingredient featured prominently in Nordic, Japanese, Russian, and contemporary Western cuisines. It is typically pan-seared, baked, poached, grilled, or cured (as in gravlax or smoked salmon). Common preparations include Japanese sashimi and nigiri sushi, Nordic preparations (cured with salt and sugar), Russian kulebyaka (pastry-enclosed fish), and French en papillote. The fillet's high fat content makes it forgiving during cooking and pairs well with acidic elements (lemon, dill vinegar), delicate herbs (dill, chervil), and Asian aromatics (miso, soy sauce, ginger). Skin-on fillets develop crispy, flavorful skin when seared skin-side down in a hot pan.