Culinary Optimization of Atlantic Salmon: Which Anatomical Region and Cooking Method Delivers Optimal Deliciousness

Atlantic salmon (Salmo salar) is one of the most commercially important aquaculture species worldwide, yet the quantitative relationship between anatomical heterogeneity and optimal culinary performance remains poorly understood. This study systematically evaluated the proximate composition, texture profile, taste-active compounds, volatile flavor compounds, and sensory attributes of belly, dorsal, and tail muscles under five representative culinary treatments (sashimi, pan-frying, baking, sous-vide, and boiling). Intramuscular fat content varied from 4.29% (tail) to 18.75% (belly) and showed strong negative correlation with shear force (r = −0.91, p < 0.01) and strong positive correlation with overall sensory acceptability (r = 0.88, p < 0.01). GC–MS analysis identified 58 volatile compounds; lipid-derived aldehyde abundance in belly tissue was 1.8-fold higher than in tail, explaining its characteristic creamy aroma. IMP concentration was 22% higher in belly than in tail (p < 0.05), contributing to superior umami intensity. Sensory evaluation demonstrated that belly achieved maximal acceptability under sashimi (9.2/10) and sous-vide (8.8/10), dorsal excelled in pan-frying (8.9/10) and baking (8.5/10), while tail improved significantly under moist-heat processing (7.9/10). Multiple regression modeling (R² = 0.86) confirmed that intramuscular fat, shear force, and IMP concentration are the dominant predictors of perceived deliciousness. These findings provide a quantitative framework for precision segmentation and culinary optimization of salmon products.