Salmon (Atlantic)

Latin Name: Salmo salar Commercially Farmed: Yes Price Band: Low Flavour: Bold Texture: Firm Omega-3 Level: TBC
Cooking Method(s): Bake, Deep fry, Grill, Microwave, Poach, Shallow fry, Steam, Stir fry
Salmon Atlantic

Salmon (Atlantic)

This fish was once a luxury available only to a few, thanks to the recent development of aquaculture it is now widely available, affordable and also the UK’s biggest selling species.

Wild salmon are still also available from February to August, they have a firmer flesh, more flavour, and are also usually in short supply – all of which is reflected in their high price. Wild fish can be as large as 45kg, but are usually up to 15kg. Farmed fish range from 2kg to 8kg. Certified organic farmed salmon is also available (remember that wild caught fish are not classed as organic! The most popular salmon portion is the suprême – with or without skin - though steaks are also widely used and are good value. Salmon can be cooked in most ways and matches a vast array of flavours and recipes. It is also very good eaten cold with a flavoured mayonnaise, making it a good choice for summer functions.

Salmon (Atlantic) Recipes

Salmon Chilli Lime Recipe Image580X270

Here are some of the latest recipes for this particular species of fish.

To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.

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