Salmon is a fish with flavorful, flaky flesh that ranges in color from pale pink to red. The meat is moderately lean or somewhat oily, depending on the species. Salmon is available whole or cut into skinless fillets or steaks.
To test fish for doneness:
Slit the fillet, steak, or whole fish at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist. For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.