Look for salmon that smells fresh like the ocean with clear eyes, clean gills, and moist scales.
Remove packaging, rinse fish under cold water, and pat dry with paper towels. Refrigerate covered with crushed ice and cling wrap for up to two days.
The secret to fantastic salmon is to not overcook it. Salmon is done when its flesh becomes opaque but is still moist on the inside.
Place seasoned or marinated salmon on a well-greased broiler pan and broil 4 to 5 inches (10 to 12.5 cm) from heat.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.