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Popular methods include baking, grilling, pan-searing, and poaching. Each method brings out different flavors and textures.

Cooking with the skin on helps retain moisture and adds flavor. You can easily remove the skin after cooking if desired.

Yes, raw and cooked salmon can be frozen for up to 2–3 months for best quality. Wrap tightly and store in freezer-safe packaging.

Both are good options. Frozen salmon is often flash-frozen at peak freshness. Choose based on convenience and your cooking plans.

Salt, pepper, lemon juice, garlic, dill, paprika, and olive oil are popular and bring out the natural flavors of salmon.

Preheat the pan or grill and brush it with oil before placing the salmon on it to prevent sticking.

Run your fingers along the flesh and use clean tweezers or fish bone pliers to pull out any pin bones.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Salmon is done when it flakes easily with a fork and the flesh is opaque. A food thermometer should read 145°F (63°C) at the thickest part.

Fresh salmon should be cooked or consumed within 1 to 2 days when stored in the refrigerator at or below 40°F (4°C).

Thaw salmon in the refrigerator overnight or place the sealed fish in a bowl of cold water for a quicker thaw.

Cool leftovers quickly, store in an airtight container, and refrigerate for up to 3 days.

Only eat raw salmon labeled as 'sushi-grade' or 'sashimi-grade,' and ensure it has been properly frozen to prevent parasites.

Try roasted vegetables, rice, quinoa, potatoes, salad, or steamed greens to complement salmon’s flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Soak the salmon in milk for 20 minutes before cooking to help neutralize strong odors, and use fresh lemon juice and herbs for flavor.