Salmon
Protein source◎ Good year-round
Used in 4 of 45 cuisines (9%)
Fatty cold-water fish rich in omega-3s; delicate umami with mild oceanic character.
Where it comes from
Renowned in Norse and Japanese cultures, salmon has been a vital source of sustenance and ritual, with ancient methods of smoking and curing still cherished today.
In the kitchen
Grilled, poached, or cured, salmon lends a luxurious texture and profound flavor to dishes, often enhanced by herbs, citrus, or a drizzle of olive oil.
Nutrition (per 100g)
206kcalCal
20.0gProtein
13.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Dill
Dill's fresh, grassy notes lift salmon's rich, fatty profile. Add dill right before serving to keep its brightness intact.
Lemon
A squeeze of lemon cuts through salmon's fat, adding a zesty lift. Use just before serving for maximum zing.
Capers
Capers add a briny punch that complements salmon's richness. Scatter over the top for a sharp, tangy contrast.
