A simple salmon pasta salmon tempura roll’s ready in under 15 minutes. This recipe makes two generous servings or three lighter meals.

It’s also very easy to double up. The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and because it is now a vulnerable species, conservationists recommend avoiding wild Atlantic salmon.

The fish is now mostly farmed and due to concerns about the impact of fish farming, it is best to choose organic or RSPCA Freedom Foods if you can. It is sold whole, or as fillets or steaks, both fresh and frozen. Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Pin bones can be removed before or after cooking. Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours.

It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers. The BBC is not responsible for the content of external sites. Read about our approach to external linking.