Qu'est-ce que le/la/l'Salmon ?
A popular fatty fish known for its distinctive pinkish-orange flesh, rich flavor, and high omega-3 fatty acid content, widely consumed grilled, baked, or pan-fried.
"A culinary superstar and nutritional champion, prized for both flavor and health benefits."
Technical Metrics
Global Production (farmed)
Over 2.5 million tons/year
Omega-3 Content
~2.5g per 100g
Preferred Cooking Temp
145°F (63°C) internal
Le secret du chef
For perfectly crisp skin, score the skin side, pat it very dry, and start cooking skin-side down in a hot pan, pressing gently to ensure even contact.
Comment choisir et conserver le/la/l'Salmon
- Look for firm, moist flesh with a vibrant color.
- If buying whole, clear eyes and red gills are good indicators.
Quels accords culinaires avec le/la/l'Salmon ?
- Dill
- lemon
- asparagus
- potatoes
- capers
- soy sauce
- ginger
- rice.
Questions fréquentes
Quel goût a le Salmon ?
Rich, buttery, savory, slightly sweet (depending on type)
Comment choisir et conserver le Salmon ?
Look for firm, moist flesh with a vibrant color. If buying whole, clear eyes and red gills are good indicators.