Salmon

Salmon cooks easily due to low connective tissue, retaining juiciness with its natural fat.

Flavor

How to use it

Grilling Goodness. Grill it, letting omega-3 fats melt and keep it luscious while boosting flavor.

Gravlax Game. Salt and sugar pulls moisture out, curing the fish and sweetening it subtly.

Common mistakes

• Overcooked salmon ends up as dry as cardboard. Don't do that.
• Miss the pin bones, and you'll have an unwelcome crunch.

What goes with salmon

• Dill. Dill's fresh, caraway-like aroma cuts through salmon's rich, oily flesh.
• Lemon. Lemon's acidity cuts through salmon's richness, refreshing the palate.
• Capers. Capers' briny tang adds contrast to rich salmon.
• Asparagus. Asparagus's green, fresh flavor cuts the oiliness of roasted salmon.
• Fennel Bulb. Fresh anise notes and crunch lighten salmon's oily richness.
• Ginger. Ginger's fresh heat balances salmon's oily richness.
• Miso. Miso's salty sweet umami seasons and glazes salmon's oily flesh.
• Rice. Rice softens salmon's rich oily flavor, as in sushi and rice bowls.

Try tonight

• Pan-seared salmon with dill
• Smoked salmon on bagels
• Baked salmon with lemon

Storage

Refrigerate fresh salmon up to 2 days or freeze for longer storage.