"Wild salmon can be more nuanced and robust than farmed fish due to their active lives and varied diet, making it a more sustainable choice."
"Salting the fish for at least 15 minutes enhances juiciness and crispiness, while longer dry-brining can cure the fish, altering its texture."
"Anchovies add depth to salmon dishes, contributing umami flavor without being overly noticeable, making the salmon taste richer and more pronounced."
"Cutting salmon fillets into 1-inch cubes increases surface area, allowing for more seared crusts and better absorption of sauces."
Salmon is valued for its flavor, quick cooking, and health benefits. Enhancing salmon can be achieved by using different cooking methods, textures, and types. Wild salmon offers a more robust flavor and is often more sustainable than farmed varieties. Techniques such as salting for juiciness, using anchovies for umami, and creating crispy coatings can elevate the dish. Cutting salmon into cubes increases surface area for better crusts and glazes. Broiling is recommended for a cleaner cooking experience.
Read at cooking.nytimes.com
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