Protein Food
Salmon Fillet
About This Entry
Salmon fillet is rich in omega-3 fat — grill or roast with crisp skin. Classic with Oregon Pinot Noir, Chardonnay, and dry rosé.
Beginner Guide
Farm-raised is milder; wild salmon is leaner and more assertive. Skin-on fillets crisp better.
Wine Pairing Explanation
Primary wine styles
Alternative wine styles
Common Culinary Uses
Culinary role
Common preparations
- pan seared
FAQ
- What is Salmon Fillet?
- Farm-raised is milder; wild salmon is leaner and more assertive.
- How should Salmon Fillet be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Fin Fish
Classification
Animal Protein Foods
Species
salmon
Scientific name
Salmo salar
Scientific Classification
- Display name
- Salmon Fillet
- Classification
- Animal Protein Foods
- Group
- Fin Fish
- Scientific name
- Salmo salar
- Species
- salmon
Taxonomy
- Cut type
- fillet
- Anatomical cut
- fillet
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- grill, pan sear, roast
- Recommended doneness
- medium rare, medium