According to Jewish law, all fish with fins and scales are kosher. Salmon fits into this category and may therefore be served in a Jewish home. Unlike meat or fowl, fish does not have to be slaughtered or salted.

In general, when purchasing fish from an individual or establishment that is not overseen by a kosher agency, you need to see the scales still attached to confirm that you are indeed getting kosher fish. According to many, salmon is an exception to this rule, since its unique pinkish color (caused by the carotenoids in the food the fish consumes) is sufficient proof that it is indeed salmon you are purchasing.1

If you are purchasing fresh salmon from a non-kosher establishment, ask the store employee to clean the knife well and then cut your slice of fish on a fresh sheet of paper. You should then carefully wash the part of the fish that has been cut in water that is no warmer than room temperature.

All canned, smoked, pickled, or otherwise processed salmon must be certified by a reliable kosher agency since the machinery may have been previously used for non-kosher food, which would affect the kosher status of your fish.