Protein
Salmon
Skin-side down for most of the cook. Flip it for the last thirty seconds, not before.
1 recipe on this site
Ingredient reference image: AI-generated. Recipe photography is my own.
In the kitchen
Under heat
The fat between the muscle segments melts and bastes the flesh from inside, which is why fattier cuts stay moist even slightly overcooked.
Against air
Exposed flesh oxidizes fast — the grey layer that develops on a fillet's surface is fat breaking down, and it won't taste as good even before it's gone bad.
In storage
Use within a day or two of buying, wrapped tight against air — the fat in fish turns faster than in most meat.
At the shop
Bright color and a clean ocean smell, not a fishy one. Press it — it should spring back, not leave a dent.
Which variety, for what
- Farmed Atlantic
- Consistently fattier, which makes it more forgiving to cook and less likely to dry out.
- Wild (sockeye, king, coho)
- Leaner and firmer — cooks faster and needs closer attention to avoid overcooking.
