So much baked salmon, so little time! There are quite a few different types of salmon, and knowing the differences between the types can make shopping much easier. First, you must decide between wild-caught salmon and farm-raised salmon, which is not only a choice based on taste preference but also personal ethics. Wild salmon is caught in the Pacific Ocean and because this type of salmon is caught in its natural habitat, it tends to be richer in colour and flavour than its counterpart. Farm-raised salmon, also called Atlantic salmon, has a higher fat content because the fish are raised on a diet rich in oils and grains. The higher fat content makes overcooking more difficult, a tempting option if you have no cooking experience. Wild caught salmon is thinner and should be cooked medium rare; overcooking will result in very dry, almost inedible fish.
Salmon is one of those out-of-the-fridge-and-into-the-oven dinners which is why it finds its way into our meal routine on the regular. However, depending on how you buy your fish, there are a few things you should keep in mind to prepare salmon. Most store-bought salmon will already have the pin bones removed, but occasionally a thin bone or two is left behind. If you’re concerned about pin bones, inspect your fish thoroughly prior to cooking. You can do this by flipping a bowl upside down and draping the fillet over it. This will help stretch out the fish so leftover bones will be exposed. You can remove them with a needle-nose pliers, tweezers or with your hands.
If you purchased a frozen salmon fillet, allow it to thaw overnight in your refrigerator. You can bake frozen salmon, but you may accidentally overcook the outside while trying to cook the middle to the right doneness. If you don’t have time to let the frozen fish thaw overnight, you can run cold water over the salmon to thaw it or defrost it in the microwave.