Salmon is simple and easy to cook and, while it is extremely versatile (as you will see in the recipes), there is a school of thought which says ‘keep it simple’.

The fillet is the most popular of the five cuts and favourite with chefs and home cooks worldwide. Fillets of salmon should weigh around 140 – 160g (5 – 6 oz) per portion and are best cooked with the skin on.

Other cuts are escalopes, medallions and steaks.   A whole side is a wonderful opportunity to feed a lot of people, simply and deliciously. Whole fish and sides are best baked in foil or poached in a special steamer.