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)Onigiri (Salmon and Okaka)Nikkei Salmon Ceviche with Soy and SesameBergen 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 RollsTeriyaki Salmon Avocado KimbapShop-Style Onigiri with Salmon Flakes and Kombu TsukudaniGochujang Salmon Poke BowlTeriyaki Salmon Smørrebrød with Wasabi MayoRof Salmon Tomato Takikomi Gohan (Senegalese x Japanese)

Updated 2026-10-10