Salmon
Salmon: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking.
What it offers and why to use it
Salmon: a fish that provides protein and a clean, marine flavour, suitable for quick and precise cooking. Remove bones, pat dry, and avoid overcooking. It can be baked, grilled, steamed, cooked in parchment paper, stewed, or preserved.
A flavour ranging from mild to intense, and a texture that can be lean or fatty, depending on the species.
From shopping to cooking
Choose
When buying salmon, look for whole fish with bright eyes, red gills, moist skin, and a subtle marine odour; for fillets, look for firm flesh and no dry edges.
Store
Refrigerate at 4°C or less, in a very cold and sealed container, and cook or freeze within 1–2 days. Always defrost in the refrigerator.
Prepare
Remove bones, pat dry, and avoid overcooking. It can be baked, grilled, steamed, cooked in parchment paper, stewed, or preserved.
How to make the most of it
Good pairings
Pairs well with citrus fruits, olive oil, garlic, parsley, potatoes, tomatoes, white wine, and vegetables.
How to substitute it
If you don't have salmon, substitute with another fatty fish of similar thickness to maintain the cooking time and juiciness.
Recipes with salmon
Salmon with cauliflower purée and dill dressing
Pescatarian
Simple air-fryer salmon
Air fryer
Three-fish and shellfish stew
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