If you prefer your fish well done, cut the raw salmon into serving portions before cooking.

It typically contains cucumber, avocado, raw salmon, and masago or tobiko.

Mustard, sugar and dill are the traditional ingredients for gravlax, marinated raw salmon.

Pour the cold soup into 6 small bowls, adding the chopped raw salmon to each.

The silky dust adhered to the raw salmon like cocoa powder to a chocolate truffle.

The marinated raw salmon was almost spectacular.

But the cubes of salmon should have been much smaller because raw salmon is a fatty fish and is best served with maximum surface area.

The result is fish that is cooked but retains the bright color of raw salmon, and has a tender, moist, almost custardy texture.

Thin slices of raw fresh salmon were smothered with fettuccine tossed in a dill cream sauce.

Before the availability of refrigeration, Japanese did not consume raw salmon.