Salmon Fillet — Nutrients, Health Benefits, And Shopping Tips

Salmon fillets should be uniform in thickness to ensure even cooking, with a vibrant, translucent appearance. The skin should be smooth and glossy, indicating it is fresh.

Avoid salmon fillets that have a dull color or dry edges. Fillets with bruising or white striations in the flesh should also be avoided, as these can affect the overall quality and flavor after cooking.

Fresh salmon fillet should be stored in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. Keeping it in the coldest part of the fridge maintains its freshness for up to two days.

Leaving salmon fillet exposed to air can lead to spoilage and loss of quality. Avoid storing it near ready-to-eat foods to prevent cross-contamination. Always use a clean cutting board and utensils when handling salmon to ensure safety and flavor.

Salmon fillet can last for 1-2 days in the refrigerator. For longer storage, salmon fillets can be frozen for up to 6-9 months.

Leftover salmon fillet can be used in a variety of savory dishes. Flake it and add to salads, sandwiches, or wraps for a flavorful protein, or mix it into a pasta dish with a creamy or tomato-based sauce. Salmon fillet is also great when used in fish tacos with fresh salsa, avocado, and a squeeze of lime.

Use leftover salmon fillet in a quiche or frittata with eggs, cheese, and herbs, or mix it into a rice bowl with vegetables and a tangy dressing. If you have a lot of salmon fillet, consider making a batch of salmon patties by mixing the flaked fish with breadcrumbs, eggs, and seasonings, then frying until golden. Salmon fillet can also be added to a seafood chowder with potatoes and corn, or used as a topping for pizzas or flatbreads. For a quick snack, serve salmon with crackers and cream cheese, or mix it into a salad with greens and a citrus vinaigrette.