Salmon is a commonfood fish classified as anoily fish^[1] with a rich content ofprotein andomega-3 fatty acids.^[2] Norway is a major producer offarmed andwild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed salmon having lower content ofenvironmental contaminants, and wild salmon having higher content of omega-3 fatty acids.^[2]

Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon. The natural color of salmon results fromcarotenoid pigments, largelyastaxanthin andcanthaxanthin in the flesh.^[5] Wild salmon get these carotenoids from eatingkrill and other tinyshellfish.

The concentration of carotenoids exceeds 8 mg/kg of flesh, and all fish producers try to reach a level that represents a value of 16 on the "Roche Colour Card", a colour card used to show how pink the fish will appear at specific doses. This scale is specific for measuring the pink colour due to astaxanthin and is not for the orange hue obtained with canthaxanthin. The development of processing and storage operations, which can be detrimental on canthaxanthin flesh concentration, has led to an increased quantity of pigments added to the diet to compensate for the degrading effects of the processing. In wild fish, carotenoid levels of up to 25 mg are present, but levels of canthaxanthin are, in contrast, minor.^[5]

Raw wild salmon is 70% water, 20%protein, 6%fat, and contains nocarbohydrates (table). In a 100 gram reference amount, raw salmon supplies 142calories, and is a rich source (20% or more of theDaily Value, DV) of severalB vitamins, especiallyvitamin B12 at 133% DV,selenium (52% DV), andphosphorus (29% DV).Dietary minerals in moderate content arecopper (15% DV) andpotassium (10% DV).

PCBs,metformin, andmercury are some of thepollutants found in wild salmon,^[6] caught close to wastewater treatment plants of major metropolitan areas in the United States’ Pacific Northwest.^[7]

Salmon is a knownallergen. A case has been described where a female physician, despite previously having no known allergy to salmon, had 3 instances of allergic reactions after eating salmon.^[8]

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Some environmental groups have advocated favoring certain salmon catches over others.^[vague][9]

MostAtlantic salmon available on the world market are farmed, whereas the majority ofPacific salmon are wild-caught.^[10]

Canned salmon in the U.S. is usually wild from thePacific Ocean, though some farmed salmon is available in cans.Smoked salmon is another preparation method, and can either be hot- or cold-smoked.Lox can refer either to cold-smoked salmon or to salmon cured in a brine solution (also calledgravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless and boneless canned salmon is also available.^{[citation needed]}

Raw salmon flesh may containAnisakisnematodes, marineparasites that causeanisakiasis. Before the availability ofrefrigeration, Japan did not consume raw salmon. Salmon and salmonroe have only recently come into use in makingsashimi (raw fish) andsushi, with the introduction of parasite-freeNorwegian salmon in the late 1980s.^[11]

Ordinary types of cooked salmon contain 500–1,500 mgDHA and 300–1,000 mgEPA (two similar species of fatty acids) per 100 grams^[12]

Name	Image	Origin	Description
Gravlax		Nordic	Raw salmoncured in salt, sugar, anddill. Usually served as anappetiser, sliced thinly and accompanied byhovmästarsås (also known asgravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes.
Lohikeitto		Nordic (usually associated with Finland)	A creamy salmon soup consisting of salmon fillets, boiled potatoes andleeks,[13][14] served hot with somedill.
Lomi salmon		Polynesian	A side dish consisting of fresh tomato and salmon salad. It was introduced to Hawaiians by early western sailors.[15] It is typically prepared by mixing raw salted, diced salmon with tomatoes, sweet gentleMaui onions (or sometimesgreen onion), and occasionally flakes of hot redchili pepper, or crushed ice. It is always served cold. Other variations include salmon, diced tomato, dicedcucumber, and choppedsweet onion.
Lox		European (Ashkenazi) Jewish	Afillet that has beencured. In its most popular form, it is thinly sliced—less than 5 millimetres (0.2 in) in thickness—and, typically (in North America), served on abagel, often withcream cheese,onion,tomato,cucumber andcapers. Lox in small pieces is also often added and cooked into scrambled eggs, sometimes with chopped onion.
Rui-be		Japan	Salmon that is frozen outdoors, sliced likesashimi, and served withsoy sauce andwater peppers.[16]
Salmon burger			A type offishcake made mostly fromsalmon in the style of ahamburger. It is challenging to make and cook as the salmon requires a binder to make it stick together and is easy to overcook which makes it too dry.[17] Salmon burgers are especially common inAlaska where they are routinely offered as an alternative to beef hamburgers.[18]
Salmon tartare			Appetiser prepared with fresh raw salmon and seasonings, commonly spread on a cracker or artisan style bread
Smoked salmon			A preparation of salmon, typically afillet that has beencured and then hot or coldsmoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the termlox is sometimes applied to smoked salmon, they are different products.[19]
Salmonsashimi		Japan	Sliced raw salmon served with garnishes. Usually eaten by dipping insoy sauce andwasabi.
Salmonsushi		Norway,[20] Japan	Sliced raw salmon rolled with rice and sometimesnori (seaweed) asmakizushi or placed on top of rice asnigiri sushi, served with garnishes. Usually eaten by dipping insoy sauce andwasabi.
Kippered salmon		Hupa,Karuk,Yurok	Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked. Can be seasoned with red pepper and other seasonings.

• Salmon cannery
• Atlantic salmon
• Chum salmon

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• Plea for the Wanderer, an NFB documentary on West Coast salmon

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