Salmon

Salmon is a firm, oily fish with orange to deep red flesh and silvery skin. It tastes rich and mildly sweet with a silky mouthfeel, and it performs well with high-heat searing, grilling, and roasting as well as gentle poaching or curing. Common retail forms include skin-on fillets, center-cut portions, and steaks, plus smoked or sashimi-grade fish.

Wild salmon originate in the North Pacific and North Atlantic and figure prominently in cuisines from the Pacific Northwest and Scandinavia to Japan. Traditional methods include smoking and curing (such as gravlax), while modern supply combines seasonal wild runs with extensive aquaculture.