Steam salmon for 8-10 minutes, depending on the thickness of the fillet, until it is opaque and flakes easily with a fork. Ensure the internal temperature reaches 63°C for safe consumption.

To grill salmon, preheat the grill to medium-high heat, season the salmon fillets with salt, pepper, and olive oil, and place them skin-side down on the grill. Cook for 4-6 minutes per side until the salmon is opaque and flakes easily with a fork. For high-quality salmon fillets perfect for grilling, visit [SeafoodSite.com](http://SeafoodSite.com) to explore our selection of fresh, sustainably sourced options.

Yes, you can eat salmon every day as it is a rich source of omega-3 fatty acids, high-quality protein, and essential nutrients. However, it's important to ensure variety in your diet and be mindful of mercury levels by choosing wild-caught or sustainably farmed salmon.

To cook salmon in the oven, preheat to 180°C (350°F) and bake for 12-15 minutes, or until the internal temperature reaches 63°C (145°F).

To poach salmon, bring a pot of water to a gentle simmer and add aromatics like lemon slices, dill, and peppercorns. Submerge the salmon fillets in the water, ensuring they are fully covered, and cook for 10-15 minutes or until the fish is opaque and flakes easily with a fork. For high-quality salmon perfect for poaching, visit our seafood product page.

Fresh salmon is typically good for 1-2 days in the fridge when stored at or below 4°C. For more information on storing and enjoying fresh seafood, visit our product page.

Salmon can last in the freezer for up to 6 months if properly stored in airtight packaging. For optimal quality, ensure the freezer is set at or below -18°C.