![](\"https:\/\/www.simplyrecipes.com\/thmb\/QHb2NO9s95MEgCdZ9UkyMdgnwTU=\/2823x1882\/Simply-Recipes-Best-Salmon-Baking-LEAD-01-5f7911af6dab429ba8e68e5c943a23ae.jpg\")
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There are few seafood staples as ubiquitous as salmon. And for good reason: It\u2019s mild, versatile, forgiving to cook, and easy to find. As I\u2019ve been exploring a bunch of salmon-related topics recently\u2014including this expert-approved tip for perfectly cooked salmon\u2014I\u2019ve been learning a lot about sourcing salmon, including whether to choose wild or farmed fish. But I realized I\u2019m still a little foggy on which species of salmon is the best to buy.\u00a0\n<\/p>\n
There are many different varieties of salmon available and, as I\u2019m learning, they shouldn\u2019t all be prepared the same way. Because my favorite way to cook the fish is simply baking it, I consulted with a salmon expert to better understand the best type of salmon for baking. Kita Roberts, founder of Girl Carnivore, a food blog focused on all things protein, talked with me at length about choosing the right salmon for the job. Here\u2019s what she had to say.\n<\/p>\n
<\/p>\n First, says Roberts, it’s important to know that Coho, Sockeye, and King salmon species differ in their fat content. \u201cCoho is the leanest, which can make it dry out faster, and King the fattiest,\u201d she explains. \u201cSockeye is the perfect medium between the two.\u201d\u00a0\n<\/p>\n Because Coho dries out faster, she prefers to smoke it or use it in dips. King salmon is luscious but pricey. So Sockeye wins out as best for baking<\/strong> in Roberts\u2019 book because it \u201cdoesn’t carry the hefty price tag,\u201d but it still has \u201ca strong, meaty flavor that can handle virtually any flavor profile you throw at it,\u201d she says. \u201cIt takes well to almost any seasoning and is forgiving in the oven, making it a perfect choice for anyone looking for easy seafood options.\u201d\n<\/p>\n Simply Recipes \/ Getty Images<\/p>\n <\/span> <\/p>\n When buying Sockeye, Roberts recommends whole, skin-on, center-cut fillets. \u201cLook for wild-caught Alaskan salmon,\u201d she advises. \u201cCopper River salmon is my favorite. And, as they say, \u2018the redder, the better.\u2019\u201d Seek out flesh that\u2019s red from edge to edge for the highest quality. And make sure that the fillets have an even thickness. This will ensure your fish, when cooked, is flaky and perfectly pink throughout, without dry spots or sections that are still raw.\u00a0\n<\/p>\n As with any species of salmon, or really any fish in general, you\u2019ll want to avoid overcooking it. \u201cI always recommend going by temperature, not time,\u201d says Roberts. \u201cA visual key that your salmon is overcooked is the white liquid that sometimes appears on it, which is the albumin, or protein, cooking.\u201d She bakes her salmon between 375\u00b0F and 400\u00b0F for just under 20 minutes, or until the internal temp reaches 125\u00b0F. If it \u201cflakes apart easily with a fork,\u201d Roberts says, \u201cit\u2019s ready to serve.\u201d<\/p>\n<\/div>\n #Salmon #Baking #Expert<\/p>\n","protected":false},"excerpt":{"rendered":" There are few seafood staples as ubiquitous as salmon. And for good reason: It\u2019s mild, versatile, forgiving to cook, and easy to find. As I\u2019ve been exploring a bunch of salmon-related topics recently\u2014including this expert-approved tip for perfectly cooked salmon\u2014I\u2019ve been learning a lot about sourcing salmon, including whether to choose wild or farmed fish. […]<\/p>\n","protected":false},"author":1,"featured_media":1022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[191,194,389],"class_list":["post-1021","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-baking","tag-expert","tag-salmon"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1021"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1021\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1022"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Which Species of Salmon is Best for Baking? <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n How To Buy and Cook Sockeye Salmon <\/span> <\/h2>\n