Australian Salmon Arripis trutta; Arripis truttace

Australian Salmon

Australian salmons are strong-flavoured fishes, usually with dark pink flesh that lightens when cooked. These species are sometimes described as “poor eating”, but correct storage, preparation and culinary treatment can turn them into an enjoyable meal.

Their medium oiliness offers many different preparation methods, such as grilling, baking or smoking. To reduce the intensity of the flavour, remove the strip of dark flesh (red muscle) from along the outside surface of the fillet (i.e. the surface directly beneath the skin).

Australian salmons can be used to make tasty fish burgers or fish cakes. Combine finely chopped fish with garlic, lemon juice, chopped mint, cumin seed, and sweet chilli sauce, and bind with beaten egg and breadcrumbs. Coat with sesame seeds and shallow fry.

Alternatively, gently poach in red wine with Spanish (red) onion and tomatoes, and season with fresh basil, a sprig of rosemary and a bay leaf. Remove the fillets, reduce the sauce and serve on a bed of couscous.

Smoked Australian salmon makes very good eating.


Flavour OilinessMoisture
Strong Low to Medium Dry to Medium


Serve a lighter style pinot noir or Grenache with the poached fillets, or a dry Chardonnay.

Nutrition Information (average quantity per 100g)

Energy 647 (154 Calories) Omega 3 Magnesium
Protein 22.6 g Alpha‐linolenic acid 11 mg Molybdenum
Cholesterol 29 mg Docosahexaenoic acid 262 mg Phosphorus
Sodium na Eicosapentaenoic acid 61 mg Selenium
Fat (total) 1.1 g Carbohydrate Vitamin A
Saturated fat 33% of total fat Sugars Vitamin E
Monounsaturated fat 24% of total fat Iodine Zinc
Trans fat Calcium
Polyunsaturated fat 43% of total fat Copper