re: Best way to buy salmon?

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To ensure that it's not overcooked, you may want to cut the filet up so that the thinner pieces can be removed a few minutes before the thickest pieces.

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A good friend of mine cooked salmon for us a couple of months ago. Dude used to be a chef for some nice restaurants around here. He baked it in a white wine in a shallow pan. Turned out great. He said to always fold the smaller/thinner side up under so that it is uniform thickness when baking.

I usually bake or broil it with olive oil and salt and pepper. It seems simple, but it comes out great every time.

Strangely, I prefer atlantic salmon taste to sockeye.

I just salt and pepper then cook in butter and olive oil on the stove with medium heat. 3 or 4 minutes per side then I remove the skin prior to serving.

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I just salt and pepper then cook in butter and olive oil on the stove with medium heat. 3 or 4 minutes per side

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This is my preferred method of cooking salmon. Salmon is so flavorful, it doesn't need to be marinated or covered in sauce or herbs.

Clean and simple, med-rare. Wild Alaskan Sockeye.

Soy, ginger and garlic is all you need.

I love fresh salmon.
Might just be my favorite

Washington Post did a blind taste test of 10 farmed and wild salmon. Testers were chefs, food writers, and the like. One chef prepared all identically.

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The judgments were definitive, and surprising. Farmed salmon beat wild salmon, hands down. The overall winner was the Costco frozen Atlantic salmon (Norwegian), added to the tasting late in the game — to provide a counterpoint to all that lovely fresh fish, we thought.

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Their top 5 picks:

1. Costco farmed Atlantic, frozen in 4 percent salt solution, from Norway(7.6 out of 10)

2. Trader Joe’s farmed Atlantic, from Norway (6.4)

3. Loch Duart farmed Atlantic, from Scotland(6.1)

4. Verlasso farmed Atlantic, from Chile(6)

5. Whole Foods farmed Atlantic salmon, from Scotland (5.6)

The wild salmon finished in 6,8,9, and 10.

LINK

I eat all salmon, farm raised, wild, copper river king, Bumblebee smoked. Hell I grew up eating canned salmon like this with mayonnaise as a sandwich. Canned tuna too.

Try Gris Gris's slow roasted. Very nice. I like buying with skin on when I cook it Whole as it keeps it moist. I don't cook on planks. I like a lot of lemon and dill. Paul Prudhomme makes a nice salmon rub. Don't overlook. Learn to cold smoke it for lox and cure for gravlax. Whatever leftover you have toss into a skillet with melted butter and scramble a few eggs in it for breakfast. Add a bagel.

And I still enjoy a canned salmon sandwich on white bread.