Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Diners in the United States can’t get enough salmon: It’s generally ...

It’s not too lean, it’s not too expensive, and it’s flavorful and versatile. There are few seafood staples as ubiquitous as salmon. And for good reason: It’s mild, versatile, forgiving to ...

From its luxurious flavor to perfectly flaky texture, there's no wonder king (Chinook) salmon is often regarded as the best type of salmon you can get. It's ...

First, says Roberts, it's important to know that Coho, Sockeye, and King salmon species differ in their fat content. “Coho is the leanest, which can make it dry out faster, and King the fattiest,” she ...