Avoid salmon with a strong fishy odor. Look for moist, clean cut fillets.
King Salmon (a. k. a. Chinook) is known for its buttery flavor and texture. It is the largest salmon species and has the highest Omega-3 and oil concentrations of any salmon. It is generally the most expensive salmon you can buy. Sockeye Salmon, or Red Salmon, is more abundant than King Salmon. It has a bright red-orange color and a very rich flavor. It has a high fat and Omega-3 content. Sockeye is the most common salmon you will find in your local grocery store. Coho Salmon usually appears in grocery stores around August and September. It has a milder flavor that King and Sockeye salmon, and is sometimes referred to as silver salmon. Chum Salmon is most often used for canned salmon. It varies greatly in quality and is generally lower in oil than other types of salmon. Pink Humpback Salmon is the most abundant salmon of the species. This salmon is generally canned or smoked. It has a mild flavor and lighter colored flesh. Note that smoked salmon is cured with smoke and often eaten without cooking.
Wild salmon will also look pinker and brighter than farmed varieties. Some salmon farmers inject dye into their farmed fish to make them look as pink as the wild salmon. It has been reported that wild salmon contains more nutrients per serving than farmed salmon, and several studies have been cited showing that farmed salmon contains more polychlorinated biphenyls (PCBs) than wild salmon. [2] X Research source
Place the fillet on a cutting board with the skin side down. Sprinkle one end of the salmon with salt to make the fish less slippery. Hold the salted end of the fish and use a sharp knife to cut between the flesh and the skin slowly, until the fish pulls away from the skin. Discard the skin or, save it to use in other recipes. Some people enjoy making crispy salmon skin for salads or sushi.
Place the liquid, such as water, wine or fish stock, that you wish to poach the salmon in, into a large pan or skillet. You can also add other flavoring ingredients such as carrots, lemon, parsley, etc. Follow your specific recipe for the ingredients you should use. Bring the liquid to a boil and then reduce it to a simmer. Cover the pan and simmer the liquid for 8 minutes. Place the fish into the simmering liquid. The liquid should just cover the fish. Cook the salmon until it is opaque all the way through (about 5 minutes of simmering. ) Remove the salmon from the liquid using a large slotted spatula.
