- What Are the Five Types of Salmon?
- Is Salmon Healthy?
- How to Shop for Salmon
- Tips for Perfectly Baked Salmon
- How to Know When Salmon is Done Baking
- Common Questions
- Why Salmon Should Be in Every Home Cook’s Rotation
Salmon is one of those things you see at the store and think, “I really should eat that more often.” So many folks want to make salmon at home, but, honestly, it can be kind of intimidating. Are you supposed to buy wild or farmed? Skin on or skin off? And don’t get me started on which kind of salmon to grab. When I first started cooking salmon, I had no clue what I was doing. Sometimes it turned out great. Other times… not so much. But hey, everyone starts somewhere, and trust me, homemade salmon can taste five-star restaurant fancy, even if you’re winging it in your PJs.
What Are the Five Types of Salmon?
Salmon isn’t just one fish. Nope, nature went big and gave us five main types you’ll often spot at the store or on menus. Fact is, knowing your types makes a huge difference if you want the best meal possible.
King (Chinook) salmon is, well, the king. It’s rich, buttery, and usually the one you want if you’re splurging—or trying to impress someone. Sockeye salmon is deeper red and loaded with flavor, a bit firmer too. Coho (sometimes called silver) is a little milder, so if bold tastes aren’t your thing, that’s your fish. Pink salmon is lighter, softer, and, frankly, super budget-friendly. It’s the one most common in cans, too. Then there’s chum salmon—lower in fat, a little less remarkable, but really useful for things like smoking or making jerky.
Here’s my advice: try the ones your store has, see what your family likes best. Sometimes you just want a light dinner, sometimes you want that melt-in-your-mouth richness. And if someone insists one kind is better than the other? Eh. It’s your kitchen, your call.
“I tried King salmon after reading this, and wow! Never going back to anything else for my special dinners.” — real home cook review
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Is Salmon Healthy?
Let’s keep it real. When I started eating more salmon, I did it for my heart. (My doctor basically begged me.) And look, salmon is ridiculously healthy. It’s packed with omega-3s—those good fats your brain and body adore. Those can help keep your heart ticking along and may even boost your mood a bit.
You also get a hefty dose of protein, but without all the cholesterol and heaviness of red meat. Plus, it’s full of B vitamins and vitamin D, so your immune system gets a little love too. Some days, I genuinely feel more energetic after a salmon dinner. Okay, maybe not running-a-marathon energetic, but, you know, “I’ll-walk-the-dog-an-extra-block” energetic. Not every fish is built equal, but salmon really is a superstar on the health front.
How to Shop for Salmon
This part tripped me up for a while—I once bought a piece that looked gorgeous but tasted fishy as heck. Here’s what I learned (the hard way): fresh salmon should smell like the sea, not a dirty dock. If it’s slimy or has an iffy odor, give it a pass.
Wild-caught vs farmed is a never-ending debate. Wild-caught often has more flavor and fewer chemicals, but it’ll cost you more. Farmed salmon tends to be lighter and works for the budget. I usually buy wild when I find it on sale, but I won’t skip salmon just because the wild stuff isn’t available.
Check for firm, bright flesh—no dull or mushy bits. If you’re at the fish counter, ask questions. (Don’t be shy! They’ve heard it all.) Oh, and frozen salmon can be just as good as fresh. I keep a bag in my freezer for quick meals.
“I always thought salmon from the freezer was a waste. Turns out, it’s just as delicious when you know how to cook it!” — another real reader
Tips for Perfectly Baked Salmon
Getting salmon right in the oven is honestly pretty simple, but a few tricks make all the difference.
Let your salmon come up to room temp—cold fish cooks unevenly. Pat it dry so you get those nice little browned spots, and drizzle with olive oil. Salt and pepper work fine, but I like a squeeze of lemon, a sprinkle of garlic powder, or a little smoked paprika. Oh! Parchment paper keeps cleanup easy.
If your salmon is about an inch thick, fifteen minutes at 400°F is usually perfect. But ovens can be weird, so peek in early. Don’t overthink it. If you can poke it with a fork and it flakes, you’re golden. And don’t forget, salmon keeps cooking a bit after you take it out.
How to Know When Salmon is Done Baking
My number one fear used to be ruining a pricey piece of fish. You don’t want to eat sushi by accident, but you also don’t want dry, sad salmon.
Here’s my shortcut: insert a fork into the thickest part and twist. If it flakes easily and looks just a shade lighter pink inside, it’s ready. Some folks use a thermometer—shoot for 125 to 130°F in the center if you’re into gadgets.
I usually judge by sight and smell. Salmon goes from glossy raw to kind of opaque and just barely separating at the lines. Don’t panic if you’re a minute under or over. Still good. Actually, slightly under is better than overdone, in my humble opinion.
Common Questions
What’s the best way to reheat leftover salmon?
Don’t blast it in the microwave! I pop mine in a low oven (maybe 275°F) for ten minutes, covered.
Can you use frozen salmon for these recipes?
Absolutely. Thaw it overnight in the fridge for best results.
Is it okay to eat the salmon skin?
Yep, if it’s crispy, it’s delicious. If not, I usually skip it.
Any shortcut for seasoning?
Lemon, salt, pepper, done. You can dress it up, but that’s my go-to when I’m in a hurry.
Does wild-caught really taste better?
Personal call! I think it has a stronger flavor, which I usually prefer—especially for grilling.
Why Salmon Should Be in Every Home Cook’s Rotation
That’s really all you need to know to make mouthwatering salmon at home. Don’t let the fancy restaurant thing scare you; salmon honestly belongs right in your home kitchen, ready for every Tuesday night you want something special. If you’re curious about salmon’s history or just need more ideas, you can learn about Salmon – Wikipedia, and for a go-to recipe I often use myself, check out this unbeatable Oven Baked Salmon Recipe – Easy, Healthy w/ Lemon & Garlic. Thinking of learning by watching? Grab some advice from Shevon Salmon – YouTube. Oh, and for quirky tidbits and a laugh, see what felix salmon (@felixsalmon) / X is posting about these days. Give it a try, have fun with it, and let yourself experiment a bit—before you know it, you’ll be that person everyone asks for salmon recipes.
Baked Salmon
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Let the salmon fillets come to room temperature.
- Pat the salmon fillets dry with a paper towel.
- Drizzle the salmon with olive oil and season with salt and pepper.
- Add optional lemon juice, garlic powder, and smoked paprika if desired.
- Place the salmon fillets on a parchment-lined baking sheet.
- Bake salmon in the preheated oven for 15 minutes.
- Check for doneness by inserting a fork into the thickest part of the salmon. It should flake easily and look light pink inside.
