Fresh Salmon Generic Name: Salmon

• Salmon can be baked or roasted to perfection, allowing its natural flavors to shine through. Basting with lemon butter or a simple herb marinade enhances its moistness and taste. Roasting salmon is an easy way to prepare a healthy and flavorful meal.
• Grilled salmon develops a delicious smoky char, adding depth to its flavor profile. Grilling is ideal for showcasing the fish's firm texture and creating visually appealing grill marks. Consider using a cedar plank for added aroma.
• Pan-seared salmon results in a crispy skin and a tender, flaky interior. Achieve perfect sear by placing the salmon skin-side down in a hot pan with oil. The high heat creates a delightful contrast in textures.
• Smoked salmon, whether hot-smoked or cold-smoked, offers a unique and intense flavor. Hot-smoked salmon is fully cooked and has a flaky texture, while cold-smoked salmon is silky and often used in appetizers and salads.
• Salmon is frequently used in sushi and sashimi, where its delicate flavor and smooth texture are highly prized. Choose sushi-grade salmon and prepare it with proper techniques to ensure safety and optimal taste.
• Poached salmon is a gentle cooking method that preserves its delicate texture and moisture. Poaching in court bouillon or broth infused with herbs creates a subtly flavored and incredibly tender fish.

• Rich in Omega-3 fatty acids, supporting heart health and reducing inflammation.
• Excellent source of high-quality protein, essential for muscle building and repair.
• Contains Vitamin D, crucial for bone health and immune function.
• Provides B vitamins, vital for energy production and nerve function.
• Offers antioxidants like selenium, protecting against cell damage.
• Supports brain health and cognitive function due to its DHA content.

Fresh salmon is highly perishable and should be stored properly to maintain its quality. Keep salmon refrigerated immediately upon purchase at a temperature between 30°F and 34°F (-1°C and 1°C). Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out and absorbing odors from other foods. It's best to use fresh salmon within 1-2 days. For longer storage, freeze the salmon. Wrap it tightly in freezer-safe plastic wrap, then place it in a freezer bag, removing as much air as possible, to prevent freezer burn. Frozen salmon can last for up to 2-3 months.