- When salmon is cut into fillets, people can conveniently enjoy the fish instead of having to pick bones out when eating. The fillets are also easy to cook in a variety of ways, such as baking, grilling or using in stews. Salmon fillets are an essential part of a sushi menu.
- Salmon fillets have become popular in restaurants, served with miso dressing or encrusted with herb and mango. Salmon can be seared, which allows for extra flavor. Be sure to add oil or render the salmon when cooking, because if overcooked, the meat can turn dry. If you are to substitute salmon, which is meaty, look for similarly meaty fish, such as halibut and trout.
- Salmon fillets are dark pink or orange when uncooked, and they turn a pale pink color when cooked. The flesh has white ridges and lines, and the part that is next to the belly is fatty and a milky white color. Salmon is usually a large fish that can reach 120 pounds, so buying it fillet-style will not only save you money, but also time.
- Salmon fillets are a great source of omega-3 fatty acids, a type of fat that is good for your body. Because salmon does not have a fishy smell like other kinds of fish, it is a favorite of many people. Salmon is best paired with vegetables or fruit for a healthful meal.
- When cooking salmon fillets, coat them in egg and breadcrumbs instead of frying them naked. Salmon fillets are delicate, especially in cooking, and you want to keep the flesh intact.
