Salmon

Salmon is one of the most popular fish in the world, valued for its rich flavour, healthy fats, and versatility. It works equally well raw (sashimi, poke), cured (gravlax, smoked), or cooked.

Buying tips

• Wild vs farmed — wild salmon (sockeye, king) has a deeper colour and leaner texture. Farmed Atlantic salmon is fattier and milder.
• Fresh indicators — firm flesh that springs back when pressed, clear eyes (whole fish), and a clean ocean smell.
• Skin-on fillets are ideal for pan-searing — the skin crisps beautifully and protects the flesh from overcooking.

Cooking methods

• Pan-seared — skin-side down in a hot pan for 4 minutes, flip for 2 minutes. Aim for medium (55°C / 130°F) for the best texture.
• Oven-roasted — 200°C (400°F) for 12–15 minutes depending on thickness.
• Poached — gently simmer in court-bouillon or olive oil for silky results.
• Grilled — high heat, skin-side down. Don't move it until it releases naturally.

Rule of thumb: Salmon is best served slightly translucent in the centre. Overcooked salmon is dry and chalky.