King salmon is rich, fatty and flavorful, and often the most desirable variety among chefs (and is priced accordingly). Pacific salmon is typically caught wild, and common varieties sold fresh are King (or Chinook), Sockeye (or red), and Coho (or silver). Most of the salmon sold in the United States comes from either the Pacific or Atlantic ocean. To learn more about sustainable salmon practices, we highly recommend visiting, which will help you make the most responsible selection. Both practices can be sustainable, and both can be detrimental to the environment. Farmed salmon tends to be higher in fat (as well as omega-3 and omega-6 fatty acids), while wild-caught salmon is leaner with a more pronounced flavor. Do you want a rich, flavorful fish, or one that’s leaner and more mild in flavor? It’s also important to decide if you want a wild-caught or farm-raised salmon, and the nutritional and environmental implications of each. You’ll likely encounter several types of salmon at the fish market or grocery store, and what species you choose to cook should depend mostly on what you like to eat. A well-seasoned cast iron skillet is as naturally non-stick as any pan that’s been treated with a chemical-based non-stick coating, and cast iron cookware is far more durable-its nonstick seasoning actually improves with use and age. BEST PAN FOR SEARING FISH SKINWhen you add a piece of fish to a stainless steel or aluminum skillet, for example, it lowers the pan’s surface temperature, which results in an oven sear and can cause the fish to stick, especially when cooking it skin side down. This isn’t the case with other skillet materials. Once you get a cast iron skillet, it stays hot, which helps apply an even sear to salmon and other proteins. Cast iron is hands-down the best skillet material for cooking salmon? Why? Because cast iron outperforms all other materials when it comes to heat retention-that is, the metal’s ability to store and maintain the heat generated by a stovetop burner or oven. Can you cook fish in cast iron?Ībsolutely. This article will teach you everything you need to know about cooking salmon in cast iron. It’s the ultimate duality of textures, and you need only one tool-a cast-iron skillet-and a few simple tricks to achieve it. There are few forkfuls as satisfying as a bite of expertly seared salmon: Your fork shatters the salty, crispy skin, then slides through the buttery, rosy flesh.
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