Atlantic Salmon

Atlantic Salmon Salmo salar

Photograph by Thor Carter & Gordon Yearsley

Nutrition Facts

per 100g of raw product

Data presented are for Atlantic salmon.

Cooking Ideas

Note: Cooking Ideas identified by dark bold text are relevant to this species

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the worlds best. Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blue Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive. Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc. Due to its rich flavour, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish p tÈs, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Atlantic salmon to give a distinctive taste. Try serving Atlantic salmon as a Japanese sashimi with wasabi or poach whole and serve cold. Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for caviar.

Common Forms

Whole H&g Full	Yes	Yes	No	No
Cutlets Full	Yes	Yes	Yes	No
Fillets Full	Yes	Yes	Yes	No
Roe	Yes	Yes	Yes	Yes

Flavour

MediumRich and distinctive

Oiliness

High

Moisture

Moist

Texture

Medium

Flesh Colour

Orange or pale to dark pink

Thickness

Thick fillets and thin smoked slices

Bones

Fine pin bones, which are easily removed

Suggested Wines

There is a range of wines to complement the bountiful recipes for Atlantic salmon. With grilled or pan-fried salmon steaks, the most appropriate wine choice is a young medium-bodied chardonnay, which will help cut the natural oiliness.