There are three species of Pacific salmon generally found as fresh fish in the market: king, coho, and sockeye. You can use any type of salmon in most recipes, but keep in mind that each species cooks a little differently because of its fat content and average size. The idea is to avoid drying out or overcooking the fish. A general rule is to cook it about eight to 10 minutes per inch thickness of fish, however you are preparing it.

View Recipe: Five-Spice Salmon with Leeks in Parchment