How Wild and Farmed Salmon Differ (and How to Cook It Right)
Salmon is salmon, right? Not when you take a close look at the differences between farmed salmon and wild salmon. Here’s how they differ and how to ensure that each variety is cooked to perfection.
In this video from America’s Text Kitchen YouTube, Chef Dan Sousa explains how important core temperature is when cooking meat – even fish. Overcooked salmon can quickly go from tender and moist to chalky and dry if you’re not careful. The indoor temperature usually recommended for fish is around 125 degrees Fahrenheit, but farmed Atlantic salmon is actually quite different from wild-caught salmon. Wild salmon (including king, coho salmon, chum salmon and sockeye salmon) have a tighter flesh than farmed salmon, and wild varieties also contain much less fat than farmed salmon. Because of these differences, wild salmon is best cooked at a lower temperature of 120 degrees Fahrenheit, while farm-raised salmon is best cooked at 125 degrees Fahrenheit.