CookAtlas

Ingredient guide

Salmon

Salmon is the most popular fish in home kitchens — rich, forgiving, and fast. It takes a huge range of treatments, from a 15-minute pan sear to a slow roast, and its fat means it rarely dries out the way lean fish can.

Fresh salmon fillet with lemon slices

Flavor & Texture

Rich and savory with a clean, slightly sweet finish. Wild salmon is leaner and more assertive; farmed is fattier, milder, and more forgiving to cook.

How to Choose

Look for bright, firm flesh with no fishy smell and a moist, not slimy, surface. Fillets should have even thickness so they cook uniformly. Frozen salmon is a perfectly good choice — modern freezing happens at sea.

How to Store

Keep salmon in the coldest part of the fridge and cook within 1–2 days. It freezes well for up to 3 months; thaw overnight in the fridge and pat dry before cooking.

How to Prepare

Pat the skin very dry for crisp skin. Cook skin-side down first, and never flip more than once. Cook to temperature: 52°C for medium-rare, 57°C for medium — it keeps cooking off the heat.

Ways to cook it

Cooking Methods

  • Pan-searing
  • Roasting
  • Grilling
  • Poaching
  • Smoking
  • Curing (gravlax)

Out of stock?

Ingredient Substitutions

  • Trout
  • Arctic char
  • Thick white fish like cod or halibut
  • Tofu (for vegetarian dishes)

Put it to work

Popular Salmon Recipes

Good to know

Common Questions

How do I know salmon is cooked?

An instant-read thermometer is the reliable way: 52°C for medium-rare, 57°C for medium. The flesh should flake gently with a fork.

Should I eat the skin?

Yes — it crisps beautifully and holds the fillet together. It also peels off easily after cooking if you prefer.

Is frozen salmon as good as fresh?

Often better. High-quality frozen salmon is frozen at peak freshness on the boat, while "fresh" fillets may have spent days in transit.