i keep it simple... i only buy wild caught fillets...... sockeye or whatever.... as long as it is not farmed, the added color to farmed salmon eeeks me out.
I cook simple too.... skin side down on a cookie sheet, salt and pepper, sometimes a little olive oil. bake at 350 or so, usually about 20-30 min... until it flakes, but it is not too dry... depends on how thick it is.
i use a spatula to cut and slide the salmon off the skin which usually sticks to the cookie sheet. Sometimes depending on mood I will add a teriyaki glaze or some kind of sauce after cooking; but I love salmon... so often like it really simple without a lot of extra added stuff.
Wild caught and preferably from PNW. I’ve a standing order during the season but any purveyor that follows the guidelines set out by Monterey Aquarium’s Seawatch is good: https://www.seafoodwatch.org/Can you recommend a good type and brand of Salmon? And what way do you cook and prepare it?
I'm open to your salmon suggestions, DIS boarders!
And what way do you cook and prepare it?