Salmon
Atlantische zalm · salmon · saumon
Salmon: what every chef needs to know
Think Salmon and you are looking at an oily fish with characteristic orange-pink flesh from the carotenoid astaxanthin. In commercial kitchens, farmed salmon is most widely used. Wild salmon has a more intense flavour and higher price point. Salmon is rich in omega-3 fatty acids (EPA + DHA), vitamin D, and B12. The fat content provides a creamy texture and highly forgiving cooking properties. Fresh salmon has a mild smell, firm flesh, and clear eyes. Salmon is ideal for sushi, ceviche, gravlax, and hot preparations. Freezing (-20°C / 24 hours / -4°F) is mandatory for use as raw fish in the Netherlands and EU.
Salmon: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Salmon: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Poached or steamed salmon fillet with classic hollandaise sauce (butter, egg yolk, lemon). One of the most iconic fish preparations in French haute cuisine. Reference: Escoffier.
Raw salmon marinated for 24–72 hours with salt, sugar and dill (sometimes beetroot or vodka). Thinly sliced and served with mustard-dill sauce. Scandinavian in origin, a classic of European fine dining.
Poached or pan-fried salmon fillet with a classic beurre blanc sauce: white wine, shallots and emulsified butter. A Burgundian preparation and a reference point in Lyonnaise cuisine.
A Russian-French celebration dish: salmon, rice, hard-boiled eggs, mushrooms and dill wrapped in brioche or puff pastry. Carved at the table. A haute cuisine classic for large gatherings.
Hot or cold smoked salmon on buckwheat blinis with creme fraiche, capers and red onion. Russian-French in origin, a standard on brasserie menus throughout Europe.
Salmon fillet glazed with teriyaki sauce (soy sauce, mirin, sake, sugar), grilled or pan-fried to a glossy coating. The most popular international salmon dish in Asian restaurant kitchens.
Salmon: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Soft, semi-cooked result
Pat skin dry for a crispy result
Equal parts salt and sugar, dill
Best preserves omega-3
Salmon: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Salmon: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Farmed salmon is available year-round. Wild salmon (Pacific): Sockeye peak May–September, Chinook April–October.
Salmon: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Salmon: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The pronounced chalky minerality and sharp acidity of Chablis cut through the richer omega-3 structure of salmon without overpowering its delicate flavour. The citrusy acids enhance the umami notes in pan-fried or grilled salmon.
- Chablis Premier Cru: Montée de Tonnerre of Montmains
- Chablis Grand Cru: Vaudésir of Les Clos (gerasote zalm)
- Chablis Village (toegankelijk)
- Mâcon-Villages (goedkoper alternatief)
The vibrant acidity and citrus-herbal character (lime, white grapefruit, fennel) create a classic contrast with the richness of salmon. The herbaceous component enhances the dill, capers, or herb crusts commonly used with salmon.
- Sancerre (Loire, Frankrijk)
- Pouilly-Fumé (Loire, Frankrijk)
- Touraine Sauvignon (Loire, betaalbaar)
- Marlborough Sauvignon Blanc (Nieuw-Zeeland, bijv. Cloudy Bay)
Alsace Pinot Gris has more body and richness than the lighter Italian version: floral aromas, apricot, and a subtle spice note pair perfectly with salmon with ginger glaze, miso, or Asian sauces. Its versatility makes it the most flexible choice for salmon.
- asace Pinot Gris Grand Cru (Schlossberg, Rangen)
- asace Pinot Gris (Hugel, Trimbach, Zind-Humbrecht)
- Grauburgunder (Baden, Germany)
- Pinot Grigio delle Venezie (Italië, raw/light preparations)
Salmon is sufficiently rich and firm to handle a light red wine, something that rarely works with most fish. The velvety tannins do not overpower; the earthy, red-saute notes (cherry, raspberry) complement the smoky depth of grilled or pan-fried salmon. Crucial: always choose a light-bodied wine and serve chilled.
- Oregon Willamette Valley (bijv. A to Z Wineworks, Elk Cove)
- Bourgogne Rouge village-niveau (Pommard, Volnay)
- Anderson Valley (Californië)
- Beaujolais Cru: Fleurie of Morgon (ultralight alternatief)
The high acidity and fine bubbles cleanse the palate after each bite of rich salmon and cut through the saltiness of smoked salmon. blanc the Blancs (100% Chardonnay) has more minerality than standard Brut and is the ideal choice for gala dinners or amuse-bouches.
- Champagne Blanc de Blancs (Ruinart, Billecart-Salmon, Deutz)
- Crémant d'asace (Dopff & Irion, Willm)
- Crémant du Jura (Domaine de la Pinte)
- Franciacorta Brut (Lombardije, Italië)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Salmon
Does salmon need to be frozen for sushi?
Yes. EU Regulation 853/2004 requires freezing to -20°C (-4°F) for a minimum of 24 hours for all raw fish preparations. This kills the Anisakis parasite. Farmed salmon direct from a certified supplier may sometimes be served raw without additional freezing — check your supplier certificate.
What is the difference between wild and farmed salmon?
Farmed salmon has more fat (8–14% vs 4–7% wild), a softer texture, and more stable availability. Wild salmon has a more intense flavour, darker colour, and more omega-3 per gram. ASC certification guarantees sustainable aquaculture.
How do you recognise fresh salmon?
A fresh sea smell (not fishy), firm flesh that springs back under pressure, clear non-sunken eyes (whole fish), clear slime layer on the scales.
At what temperature should you store Salmon?
Store Salmon at 0°C to +2°C (fresh fish); -18°C or lower (frozen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Salmon professionally?
The primary professional technique for Salmon is Sous vide at 52°C for 20 min. Always verify core temperature with a calibrated probe thermometer.
Does Salmon contain allergens?
Salmon contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
Alternatives for Salmon
Professional substitutes for salmon in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Dezelfde omega-3-rich vleeskleur, mild roze. significantly goedkoper then salmon.
white, lean alternatief. other flavour, but zelfde versatile bereidingstoepassingen.
firm meat, excellent suitable for grillen as salmon-alternatief.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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- Inaccuracies resulting from changed product compositions by third parties (suppliers);
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
