6. Extra Special Tip
While salmon is a fattier fish, the best way to seal in the moisture, and make sure it has that moist yet flaky texture and flavor, is to sear the outside with high heat and then let it sit in the oven just long enough to cook through. You will need to watch your salmon closely, however, as it can very easily over-cook if you wander too far from the oven. Wild salmon tends to be leaner than farm raised which can make this a bit more difficult.
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