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GOURMET FOOD, Salmon
The World of Salmon
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The Story of Salmon – From Rivers to Refined Tables

Salmon, with its natural elegance and buttery texture, is the refined star of haute cuisine, enhancing every dish with its perfect balance of delicacy and intensity. More than just a delicacy, salmon is a symbol of endurance, purity, and culinary prestige. Born in freshwater rivers and matured in the open sea, this extraordinary fish undertakes one of the most impressive migrations in nature—known as anadromous migration—returning to its birthplace to spawn, guided by an extraordinary sense of smell and instinctive chemical memory.

There are six major types of salmon widely available today. Five come from the Pacific Ocean and belong to the Oncorhynchus genus (such as Sockeye, King, Coho, and Pink), while the sixth, Salmo salar—the Atlantic salmon—is native to the northern coasts of Europe and North America. Most Pacific salmon are harvested wild, mainly in summer and fall, whereas Atlantic salmon available on the market is almost entirely farm-raised.

Although all salmon share a similar nutritional profile—rich in omega-3 fatty acids, high-quality protein, B vitamins, and selenium—each variety differs in flavor, texture, and fat content. These distinctions influence their culinary applications and pairing preferences.

Salmon has been revered for centuries by ancient cultures—from the Celts, who considered it a sacred symbol of wisdom (as in the Irish myth of the “Salmon of Knowledge”), to the Inuit and Japanese, who have long valued it for its nourishment and ceremonial use. During the Middle Ages and Renaissance, salmon became a prized food in the courts of Europe, often served smoked or salted. In the modern era, its global popularity has soared thanks to industrial fishing and aquaculture, though concerns around sustainability and origin have come into sharper focus.

Nutritionally, salmon stands out for its omega-3 fatty acids, anti-inflammatory properties, and a wealth of antioxidants and minerals. Its tender, flavorful flesh makes it a culinary favorite and a healthy choice. It can be prepared in a variety of sophisticated ways:

• Raw, as sashimi or tartare

• Smoked, elegantly served with blinis or crostini

• Grilled, baked, steamed, or marinated to perfection

In the United States, salmon is the undisputed favorite among consumers, with oven-baked and pan-seared fillets ranking among the most popular dishes. But not all salmon is created equal: selecting and serving it well is an art.

In luxury aviation, salmon represents more than taste—it is a refined gesture of attention, freshness, and elevated hospitality. Is service demands not only proper handling and storage, but also knowledge, precision, and presentation skills.

Through the dedicated salmon module in our training program, you will explore:

• The different types and grades of salmon

• Storage and serving techniques onboard

• Gourmet preparation methods

• Ideal wine and beverage pairings

How Many types of Salmon do you know?

Balik Salmon

Balik salmon, also known as Gravlax, is a Nordic dish made from raw salmon that has been cured with a mixture of salt, sugar, and dill. The word "balik" means fish in Turkish. Here are some key points about balik salmon:

Ingredients: Balik salmon typically requires fresh salmon fillet, salt, sugar, dill, and sometimes other additional seasonings like pepper, juniper berries, or aquavit.

Preparation: The process of making balik salmon involves coating the salmon fillet with a mixture of salt, sugar, and dill, then curing it in the refrigerator for a few days. The salt helps to draw out the moisture from the fish, preserving it and giving it a firm texture.

Serving: Balik salmon is usually sliced thinly and served as an appetizer or part of a smorgasbord. It can be accompanied by mustard sauce, dill sauce, lemon wedges, or bread.

Health benefits: Salmon is rich in Omega-3 fatty acids, which are beneficial for heart health. However, consuming raw fish carries some risk of foodborne illness, so it's important to use fresh, high-quality fish and follow proper food safety guidelines when making balik salmon at home.

Variations: While dill is a traditional herb used in balik salmon, there are many variations of this dish that use different herbs and spices for flavoring. Some recipes also incorporate other ingredients like beetroot or mustard for a unique twist.

Balik salmon is a delicacy that offers a flavorful and elegant way to enjoy fish. 

Red Salmon

The red salmon, also known as sockeye, is a species of Pacific salmon that is distinguished by its intensely colored red-orange flesh. They can be found in cold and clean waters along the coast of Pacific countries. Red salmon is valued for its rich flavor and its content of healthy fats, such as omega-3 fatty acids. It is an excellent source of high-quality proteins, vitamins, and minerals.

Red salmon can be cooked in various ways, such as grilled, baked, smoked, or raw as in sushi. It is important to ensure that the fish is fresh and of high quality to fully appreciate its flavor. Red salmon is a species of salmon that is highly prized for its rich flavor and firm texture. Here are some key points about red salmon:

Appearance: Red salmon has a distinctive bright red flesh, which sets it apart from other species of salmon. This deep red color is due to the high levels of astaxanthin, a natural antioxidant in the salmon's diet.

Flavor: Red salmon is known for its rich, full flavor that is slightly more intense than other types of salmon. It has a firm texture that holds up well to various cooking methods.

Nutritional benefits: Red salmon is a nutritious fish that is high in protein, omega-3 fatty acids, and vitamin D. It is a healthy choice for those looking to increase their intake of essential nutrients.

Sustainability: Red salmon is typically sustainably harvested, as wild populations are carefully managed to prevent overfishing. Look for certifications like Marine Stewardship Council (MSC) when purchasing red salmon to ensure it has been sourced responsibly.

Culinary uses: Red salmon can be prepared in a variety of ways, such as grilling, baking, broiling, or smoking. It is often used in dishes like salmon fillets, salads, sushi, or sandwiches.

Overall, red salmon is a delicious and nutritious seafood option that is enjoyed by many people for its unique flavor and health benefits.

Pink Salmon

Pink salmon, also known as humpback salmon, is a species of salmon found in the Pacific Ocean. Here are some key points about pink salmon:

Appearance: Pink salmon have a distinct pink-colored flesh, hence their name. They are known for their silvery bodies with a slight green or blue hue on top. During spawning, the males develop a large hump on their back, which is how they got the name "humpback salmon.”

Habitat: Pink salmon are commonly found in the Pacific Ocean, particularly in the coastal waters of North America and Asia. They spend most of their lives in the ocean and migrate to freshwater rivers and streams to spawn.

Lifecycle: Pink salmon have a two-year lifecycle, which means they return to their natal streams to spawn after two years at sea. They usually spawn in the late summer or fall, with the female creating a nest called a red where she lays her eggs.

Diet: Pink salmon feed on a variety of marine organisms, including plankton, small fish, and invertebrates.

Commercial Importance: Pink salmon are one of the most abundant species of salmon and are commercially harvested for their meat. They are commonly canned for consumption and are known for their mild flavor and tender texture.

Nutritional Benefits: Pink salmon is a good source of protein, omega-3 fatty acids, and various vitamins and minerals. It is a healthy seafood option that can benefit heart health and overall well-being.

Conservation: Pink salmon populations can fluctuate due to environmental factors, overfishing, and habitat destruction. Efforts are made to ensure sustainable fishing practices and protect their natural habitats to maintain healthy populations.

Pink salmon play an important role in the ecosystem and are valued both commercially and ecologically.

King Salmon

Also known as Chinook Salmon, is a type of salmon species that is highly prized for its rich flavor and high oil content. It is the largest species of Pacific salmon, known for its deep red flesh and buttery texture.

King Salmon is a popular choice for grilling, baking, or broiling due to its high fat content. King Salmon are typically found in the Pacific Ocean and rivers along the west coast of North America, and they are known for their long migration journeys to spawn in freshwater rivers and streams. They are highly valued by fishermen for their large size and delicious taste, making them a favorite among seafood lovers.

In addition to being delicious, King Salmon is also known for its health benefits, as it is a good source of protein, omega-3 fatty acids, and vitamin D. Consuming King Salmon can help support heart health, brain function, and overall well-being.

Overall, King Salmon is a versatile and delicious fish that is enjoyed by many people around the world for its flavor and nutritional value.

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