Chefs have even been toying with the sauces and seasonings from wasabi and fish sauce to custom aiolis and avocado. Smoked salmon (the cold version) is a cured, low-temperature smoked meat ...

The salmon is ready when it flakes easily with a fork, and the thickest part reaches an internal temperature of 145°F (63°C). Pat the salmon dry before seasoning. The oil and seasonings stick much ...

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Global aquaculture and fisheries data analysis firm Kontali and an annual survey by Rabobank are both indicating the global supply of salmon will remain flat due to continued headwinds in 2025.

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Serve hot with veggies and potatoes, or store leftovers to eat cold over salad all week long. In addition to the salmon, you'll need just four ingredients for a simple seasoning mixture and olive oil.