Salmon is considered highly beneficial for health due to its high content of omega-3 fatty acids, protein, vitamins and minerals, which support the function and health of our brains, hearts and overall well-being. Salmon is particularly high in selenium, which is an important nutrient that is involved in DNA synthesis, thyroid hormone metabolism and reproductive health.

Yes, you can cook salmon from frozen, making it a highly convenient meat to have in your freezer. There are lots of different ways to cook salmon from frozen, including pan frying, oven roasting and even air frying.

To make sure that the salmon fillet is ready to eat safely, you can use a fish thermometer to check the internal temperature. Around 45-50°C / 110-125F is the optimum temperature.

Yes, you can reheat salmon that’s already been cooked once. In fact, it’s a great way to reduce your household food waste.

Salmon is a very delicate fish, so it's sensitive to drying out quickly. Reheating salmon on high heat can harden and dry it out; the lower and slower your reheating is, the better your leftover salmon will taste. Remember to always check the internal temperature (it should be around 45-50°C / 110-125F) before eating.