The fish should be deep, vibrant red—its natural color, unlike farmed salmon which is fed additives to make it pink—and it should be clearly marked as sockeye. (Other wild species like coho ...

Because of all that delicious fat, King salmon often looks pale pink instead ... When you cook it slowly, you're going to end up with salmon that has a much truer, pinkish orange-ish color.” ...

And its color is deep, ranging from hot pink to ruby red ... You can use wild salmon in any salmon recipe, but reduce the cook time to avoid dry fish. It’s best to cook it to medium-rare ...

Sometimes the simplest solutions make the biggest impact ... Always choose fresh fish with a vibrant pink color. Perfect puff ...

Making a great salmon steak ... the fish and let it cook for another four minutes, or until you've reached your desired internal temperature (145º for medium or slight pink in center).