Salmon solves basically every weeknight dinner problem at once, and I will shout that from the rafters for all to hear (as soon as I figure out where The Rafters are). It’s filled with nutrients, versatile, and incredibly budget-friendly.

One Mowi Atlantic salmon fillet costs around $18-22. That's 5 meals at roughly $3.60-4.40 per serving, making it cheaper than chicken breasts, faster to cook than ground beef, and way more nutritious than both.

Salmon also has more fat than chicken or most white fish. That fat is mostly omega-3s, which are good for you, but it also means salmon stays moist even when you reheat it or use it in different recipes.

The texture holds up across different cooking methods. You can pan-sear it, bake it, throw it in a stir-fry, bop it, twist it, pull it, or flake it into pasta. It doesn't turn rubbery or dry like chicken breast does.

On top of all that, the mild flavor of farm-raised Atlantic salmon also means it takes on whatever seasonings you use without fighting them, so every recipe you make will actually taste different.

So, let's break it down…literally.

When you get home from the grocery store, deal with the salmon properly. Later you will be grateful you did.

1. Portion the fillet

A 1.5 lbs fillet gives you roughly 24 ounces of salmon. Cut it into:

2. Cook the flaked salmon now

Take that last 4-ounce piece. Season it with salt and pepper. Pan-sear it for 6-7 minutes skin-side down, flip for 2 minutes. Let it cool, then flake it into chunks. Store in an airtight container.

This gives you pre-cooked salmon ready to throw into quick meals later in the week. I like putting it on top of cottage cheese/avo/ricotta toast for a protein-rich, energizing brekkie, or adding it to my lunchtime “salad” (read: bowl of…stuff in my fridge).

3. Store everything correctly

Raw portions: Pat dry, wrap individually in plastic wrap or parchment, store in the fridge. They'll stay fresh for 3-4 days.

Cooked flaked salmon: Airtight container, fridge, good for 3 days.

My favorite is Mowi Atlantic salmon, which is available at most major grocery stores and Amazon!

Ok, now onto the most controversial salmon sticking point. The skin.

Salmon skin is actually really good for you. On top of getting crispy and delicious when you sear it, it contains omega-3 fatty acids, collagen (which supports skin elasticity and joint health), and extra protein. Bonus points because when you bake it, it also protects the flesh from drying out.

With or without the skin, one 4-ounce serving of salmon can/could give you 25g of protein, more than 100% of your daily vitamin D, more than your recommended daily intake of omega-3s (EPA and DHA), and significant amounts of B12, selenium, and iodine, so it’s incredibly helpful in improving your heart health, brain functioning, and reducing inflammation either way!

However, if you’re cooking for a picky eater or you're making fried rice or tacos where the rubbery texture doesn't work, here's how to remove it in 30 seconds:

Pro tip: If you're keeping the skin on for cooking, score it first. Use a sharp knife to make 3-4 shallow diagonal cuts through the skin (don't cut into the flesh). This prevents the salmon from curling up in the pan and helps the skin get even crispier!

Monday: 5-Ingredient Soyaki Salmon Dinner

Tuesday: Air Fryer Salmon Bites

Wednesday: BBQ Salmon Tacos

Thursday: Creamy Salmon Pasta

Friday: Mediterranean Salmon Bowls

If your kid is in an anti-fish (unless it’s in stick form) phase, try taking your pre-cooked flaked salmon, and mixing it with:

Form them into small patties, pan-fry in a little oil for 3 minutes per side until golden, and serve with ketchup or ranch. They look like sliders!

The reason this whole "one fillet, five meals" approach works is that you're starting with quality salmon that's consistent.

Mowi's farm-raised Atlantic salmon is farmed in cold, clean ocean waters where the fish have space to swim naturally.

That consistency matters when you're cooking salmon five different ways. You know exactly how it's going to cook. You know it's not going to have weird off-flavors that clash with your seasonings. You know the texture will hold up whether you're pan-searing it or flaking it into pasta.