Hardly any other fish comes close to it in popularity: Fresh salmon is eaten baked, grilled, smoked or raw. Known for its great taste, being easily digestible, for being nutritious, and for its simple preparation. It is as fantastic a choice for an exquisite dinner with friends as it is for a time-pressured family meal. Read on to pick up some great tips for preparing fresh salmon.



1. How Do I Know My Salmon Is Fresh?

There are a couple of things you must pay attention to: always check the appearance and color of the fish before you buy it. This will tell you whether or not the salmon is fresh. Make sure the salmon doesn’t have any brown spots or show any signs of bruising. There should not be any other signs of darkening or discoloration. The flesh should be firm and free from fissures and holes. Look for a smooth, shiny appearance. It’s often said that the pinker the salmon the better its quality and taste, however this particular color difference is only a reflection of the variety of salmon. Sockeye salmon is a deep red, whereas Coho is more of a pale pink. In this case, simply decide which type you prefer the taste of more. Pay attention to how the salmon smells: a light ocean aroma is indicative of fresh quality. It shouldn’t smell too ‘fishy’.

2. Soak Salmon In Brine

Cooking fresh salmon typically produces a white ‘skin’. You can easily prevent or at least significantly reduce this. Simply soak the salmon in a basic salt solution (one soup spoon of salt per cup of cold water) for 10 minutes – it’s that easy!

The salt breaks down some of the muscle fibres on the outer side of the fish so that when you cook the salmon these outer muscles tighten less. Soaking in brine also means that the fish will be much juicier and tastier after cooking, and it prevents the fish becoming too dry should it be cooked a little longer.

3. Don’t Remove The Skin

It isn’t popular with everyone, but fish skin acts as a natural barrier between the tender piece of fish and the pan or grill. It protects the salmon from becoming quickly scorched. If you’re using a gentle cooking method, such as poaching, you can remove the skin beforehand.

4. Poaching Salmon In Water

You like your food low in calories and rich in vitamins? Then it is best to poach your fresh salmon in simmering water! Due to the comparative gentleness of the poaching process, the salmon will retain its full flavor. It will remain tender, and its important nutrients will be preserved.

5. Grilling Salmon

Are you a barbecue fan? You don’t have to miss out on great tasting fish! This method of cooking allows its full flavor to truly unfold. Grilled salmon fillet is particularly juicy.  Let your creativity run wild: follow the purist route of oiled skin on an oiled grill, seasoned with pepper, or grill your salmon on a plank of cedar wood like it’s common in Scandinavian countries! You simply can’t beat the taste of grilled salmon.



Fish is extremely temperature sensitive: The most important thing when storing any kind of seafood, including salmon, is to maintain it the right temperature.

Without BioFresh

Refrigerate salmon in its packaging as soon as possible after purchase. Fresh salmon can be stored in the fridge for one day without any worries. It’s definitely worth taking a thermal bag with you or pick one up in the store. You’ll be able to transport your fish home without interrupting the cooling chain.

With BioFresh

If you are fortunate enough to own a Liebherr BioFresh refrigerator, storing fresh fish couldn’t be easier and more convenient. The temperature in the BioFresh compartment is maintained at just above 0 °C, doubling the storage life of the fish.

Storing Salmon In The Freezer

If you don’t plan to use your salmon immediately, you can keep it frozen for up to six months.


*All specifications given are to be considered as guideline values, and depend in each case on the type of foodstuffs and on the proper storage without interruption of the cold chain from harvest/production through to the Liebherr appliance. Should food products have information about minimum shelf life, the date on the packaging always applies.