Salmon

Bake it skin-side down at 200 °C for about 12–15 minutes for a fillet around 2.5 cm thick. It is ready when the flesh flakes easily and the centre reaches 63 °C.

For a fillet around 2.5 cm thick, cook it skin-side down over medium heat for about 4 minutes, then turn it and cook for another 3–4 minutes. Press the skin gently at first to help it crisp.

Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying it. If you will not use it in that time, freeze it.

Thaw it overnight in the fridge, in a covered dish to catch drips. Cook it soon after thawing, and do not refreeze it raw.

Salmon pairs well with lemon, dill, mustard and capers; serve it with potatoes, green vegetables or a crisp salad. It is also the classic fish in dishes such as salmon en croûte and salmon fishcakes.

Raw salmon can carry parasites, so use fish sold as suitable for raw eating and handled for that purpose. Freezing can kill parasites, but it does not remove every food-safety risk; keep the fish cold and prepare it with clean utensils.

Trout has more, with 27.1 g per 100 g compared with 23 g in salmon.