Salmon is the rich, oily, coral-to-deep-orange flesh of several anadromous fish — above all the Atlantic salmon (Salmo salar) — that hatch in fresh water, fatten at sea, and return upriver to spawn. Buttery and clean-tasting raw, it firms and flakes into moist, savoury curds when cooked, and its high omega-3 oils make it one of the most prized and most farmed food fishes on Earth.