Salmon

Bake fillets skin-side down at 200 °C for about 12–15 minutes, depending on thickness. It is ready when the flesh flakes easily; for a precise check, the centre should reach 63 °C.

Pat the skin dry and season the fish, then place it skin-side down in a lightly oiled hot pan. Press gently for the first few seconds and cook for most of the time on the skin side; turn briefly to finish the flesh.

Keep raw salmon covered on the coldest shelf and cook it within 1–2 days of buying it. Freeze it if you will not use it in that time, and refrigerate cooked salmon promptly in a covered container.

Yes. Bake frozen fillets at 200 °C for about 20–25 minutes, checking that the centre is cooked through; thicker pieces may need longer. If you thaw it first, do so in the fridge rather than on the worktop.

Salmon pairs well with lemon, dill, mustard, capers, potatoes and green vegetables. It is commonly used in fish cakes, fish pie, kedgeree, sushi and smoked-salmon sandwiches.

Raw salmon is used for sushi, sashimi and ceviche, but it must be sold and handled for raw eating; ordinary fresh salmon is not automatically suitable. Keep it chilled and prepare it with clean hands and utensils.

Trout is a close substitute in baked or pan-fried dishes and has a milder flavour. For fish cakes or fish pie, cooked cod or haddock also works, though it is leaner and less rich.

Salmon has slightly more protein: 23 g per 100 g, compared with 22 g in salmon trout.