Salmon / Saumon

Salmon (French: saumon) is an oily fish in the family Salmonidae, valued for its rich flavour and pink, orange or red flesh. Salmon may be wild-caught or farm-raised, and species differ in fat content, texture, colour and availability.

Common salmon species

• Chinook (king): often rich and high in fat, with large portions.
• Sockeye: known for deep-coloured flesh and pronounced flavour.
• Coho: generally medium-sized, with a balanced flavour and texture.
• Pink: smaller and commonly used in canned or processed products.
• Chum (keta): often used for roe and a range of cooked or processed products.
• Atlantic salmon: widely farm-raised, with availability and characteristics varying by producer.

Preparation and cooking

Salmon can be pan-seared skin-side down, roasted, grilled, poached, cured or smoked. The belly is fattier than the loin, and the collar and head can be used in suitable preparations. Cooking time depends on species, thickness, product condition and the required food-safety process.

Food-safety considerations

Salmon is a fish allergen. Maintain refrigeration and prevent cross-contamination. Raw or undercooked service requires appropriate sourcing, parasite controls where applicable and compliance with local food-safety requirements. Do not use a low cooking temperature as a universal safety recommendation.

Chef’s tip: Identify the species, origin, farmed or wild status and cut when purchasing. These factors affect flavour, yield, cost and cooking behaviour.