Five-Spice Salmon with Leeks in Parchment
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 about eight to 10 minutes
per inch thickness of fish, whatever cooking method you use.
View Recipe: Five-Spice Salmon with Leeks in Parchment
NextHoney-Ginger Glazed Salmon with Arugula Salad
6
of
8
Related Features
- Loading comments...
