Salmon recommendations? Type/wild/farmed?

I had Faroe Islands Salmon several times this month from local fishmonger.

It was very fresh.

Faroe Islands Salmon is farm raised in the ocean due to a moratorium on fishing North Atlantic Salmon for 12 years starting in 2018.

That said, it's the best salmon I've ever had.

Wild caught pacific northwest salmon is all I buy to cook at home (sockeye,coho and chinook are mostly what you find in the grocery stores. Although I did find some Keta salmon, also known as chum salmon, a couple of weeks ago while in San Francisco. It is the most plentiful salmon because its not fished for as much as the others. But it tasted great so they really should fish this more). Pacific Northwest salmon has a stronger, but not fishy, taste than atlantic salmon which I find to be bland, Faroe Island salmon included. Faroe salmon are farmed and while they use somewhat better farming practices than most other salmon farms, they still use pesticides and kill seals who get into the pens....maybe this doesn't matter to you. But wild caught salmon just taste better and studies have shown have higher levels of good omega3 than farmed salmon.

I will add about PNW salmon, you will see stuff sold as "King" salmon and "Copper River" salmon but this is just marketing. King is chinook and Copper River is sockeye but they sell it under a copyrighted name so they can charge more for it. It is no different than regular sockeye or chinook other than they have created a nice story to go along with it to create hype.....much like many of the craft bourbons you see now days that has a fancy story behind it but is really distilled in a huge factory in Indiana and sold to all these so called craft bourbon companies that just bottle it and market it.

In my experience, farmed tents to be fattier than wild and therefore has a very different flavor and texture. One isn’t “better” than the other; they’re both great. It just depends on what you’re in the mood for.

Many love wild caught. But when the Washington Post did a blind taste test of chefs and food writers, cheap North Atlantic farmed won, to their great surprise.

Try a few different kinds and see what hits you. Kroger, Sam's, etc. have plenty of the less expensive farmed. Whole Foods and such usually have more selection of the pricier wild.

I like to season it with S&P (usually dry brine in fridge with salt for a while) and then grill it, starting meat side down on medium heat, then flip after about 6 minutes when it turns loose (it will; be patient). Let it finish to about 125 on skin side. Serve with a sauce of Greek yogurt, chopped capers (and maybe a splash of capers juice), lemon juice, and cracked black pepper.

My Albertsons has really good salmon. I always ask them to get some Steelhead which comes fresh never frozen and it is great. Agree with Sams and Costco as well.

After catching and eating my own salmon off the coast of Washington, I'll never go back to farm raised.

There is simply no comparison in flavor between wild caught PNW salmon and farm raised.

We keep a few 2 1/2# bags of Sam's Members Mark farm raised salmon from Chile in the freezer. It's very convenient to grab a couple pieces (individually wrapped), lay them on the counter to thaw (~45min), and broil (Evoo + butter + Lemon etc) 5 min / side. Just right for the wife and I and they are pretty good.

It's not as good as fresh caught, or even the C.Wirthy farmed Salmon Sam's used to sell. But it's a more convenient way to keep Salmon in our diet 2 or 3 times a month.

I saw a demo on ATK, since wild caught has much less fat, they recommend cooking it to 120F, farm raised to 125F. Salmon can go from moist and delicious to building material in about 30 seconds of overcooking.