Whole Salmon

Store fresh salmon on ice in the coldest part of your refrigerator. For longer storage, freeze it, ideally vacuum-sealed.

When buying whole salmon, look for bright, clear eyes and firm, shiny flesh.

To easily remove pin bones, run your fingers against the grain of the flesh; bones will pop up and can be removed with tweezers.

Salmon is delicious baked, grilled, pan-seared, or poached. Don't overcook it, as it can become dry.

Lemon and dill

Garlic and herbs (rosemary, thyme)

Asparagus, broccoli, or green beans

Potatoes (roasted or mashed)

White wine or light-bodied red wine

Overcooking salmon, which results in a dry, tough texture.

Not properly cleaning or scaling the fish before cooking.

Leaving the skin on for delicate preparations where a crisp skin isn't desired.