Salmon fillet

Salmon fillet / laks

Flavor and role

Rich, tender red-fleshed fish high in omega-3. Even slightly underdone in the center (52-55°C), it stays moist.

Typical dishes and uses

Salmon baked in foil (potatoes, dill), salmon steak, teriyaki salmon, sake don (sashimi-grade).

Substitutes

Trout, mackerel (oilier), white fish (leaner).

Storage

Refrigerate 1-2 days, freeze 3 months. For eating raw, always use sashimi-grade (previously frozen) fish.

Main countries

Norway · Chile · Canada

Used in this book

Foil-Baked Salmon and PotatoesFiskesuppe (Norwegian Creamy Fish Soup)Hot Honey Salmon with Crisp Cucumber SaladOnigiri (Salmon and Okaka)Cá Kho Salmon DonburiNikkei Causa Maki with Salmon and Acevichado MayoNikkei Salmon Ceviche with Soy and SesameMiso-Butter Salmon Congee with Corn and Nori (Japanese × Cantonese)Bergen Fish Soup (Bergensk Fiskesuppe) with Homemade StockFiskesuppe Toast Melts with Cod, Salmon and PrawnsSalmon en Papillote with Herb ButterMiso-Butter Salmon Foil-YakiSmashed Potato Salmon BowlSalmon Poke Summer RollsCrispy-Skin Hot Honey Salmon with Herbed Yogurt and Cucumber RibbonsChipotle Hot Honey Salmon Tacos with Cucumber-Lime SalsaCrispy Hot Honey Salmon Bites with Whipped FetaTeriyaki Salmon Avocado KimbapShop-Style Onigiri with Salmon Flakes and Kombu TsukudaniGochujang Salmon Poke BowlTeriyaki Salmon Smørrebrød with Wasabi MayoCrispy-Skin Salmon Rice Bowl with Ginger-Scallion OilRof Salmon Tomato Takikomi Gohan (Senegalese x Japanese)

Updated 2026-10-10