- Atlantic salmon do best with light seasoning to accompany its delicate flavor. Most cooking methods work well.
- King salmon can stand up to hearty-flavorings as well as mild.
- Coho salmon’s high oil content makes it ideal for grilling or smoked.
- Sockeye salmon do well with simple preparations in both seasoning and cooking. Lightly marinate sockeyes and grill until the fish flakes easily.
- Most salmons can replace one-another in recipes. Rainbow trout or Arctic Char are also good substitutes.
- Only farmed salmon can be sold and eaten as a sushi product. Wild salmon can contain parasites, which are killed with flash freezing or cooking to a temp of 145 degrees.