Understand the fish behind the fillet, choose the right cut, and bring out its character with a few thoughtful kitchen habits.
Atlantic salmon begins life in freshwater and later migrates to the sea. Its firm, rich flesh suits roasting and pan cooking. Species, origin, and farming or fishing method are more useful buying information than colour alone.
Match the cut to dinner. Evenly sized portions are convenient for a quick pan supper; a larger side makes a generous centrepiece. Ask whether bones have been removed before you begin preparing the fish.
Pat the surface dry before searing. Give each piece room in the pan, and resist moving it while the first side colours. For oven cooking, place thin ends underneath so the fillet has a more even thickness.
Finish with a contrast: fresh herbs, a little lemon, or crisp vegetables. Add these in small amounts and taste as you go. Follow the product label for storage and use a thermometer to check doneness.
