This Top Chef-Approved Salmon Is Perfect for Baking

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 cook, and easy to find. As I’ve been exploring a bunch of salmon-related topics recently—including this expert-approved tip for perfectly cooked salmon—I’ve been learning a lot about sourcing salmon, including whether to choose wild or farmed fish. But I realized I’m still a little foggy on which species of salmon is the best to buy.

There are many different varieties of salmon available and, as I’m learning, they shouldn’t all be prepared the same way. Because my favorite way to cook the fish is simply baking it, I consulted with a salmon expert to better understand the best type of salmon for baking. Kita Roberts, founder of Girl Carnivore , a food blog focused on all things protein, talked with me at length about choosing the right salmon for the job. Here’s what she had to say.

Which Species of Salmon is Best for Baking?

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 explains. “Sockeye is the perfect medium between the two.”

Since Coho tends to dry out more quickly, she likes to smoke it or incorporate it into dips. Although king salmon is delicious, it comes with a higher price tag. Therefore, Sockeye turns out to be the best option for baking. In Roberts' book, it’s favored since "it doesn’t come with a steep cost," yet it retains "a robust, substantial taste that can complement nearly any culinary combination." She adds, "It adapts beautifully to various seasonings and proves quite versatile in the oven, making it an ideal option for those seeking hassle-free seafood dishes."

Read More: I Consulted 4 Experts About the Ideal Temperature for Baking Salmon—and They All Provided the Same Answer

How to Purchase and Prepare Red Salmon

When purchasing Sockeye, Roberts suggests opting for the whole fish. skin-on , opt for center-cut fillets of salmon. She recommends choosing wild-caught Alaskan salmon, with Copper River salmon being her top pick. Remember the saying: 'The redder, the better.' Look for fillets where the flesh is consistently crimson all the way through to guarantee premium quality. Additionally, confirm that the fillets are uniformly thick so that once cooked, the fish turns out tender and evenly pink, avoiding any dry areas or undercooked parts.

As with any species of salmon, or really any fish in general, you’ll want to avoid overcooking it. “I always recommend going by temperature, not time,” says Roberts. “A visual key that your salmon is overcooked is the white liquid that sometimes appears on it, which is the albumin , or protein, cooking.” She bakes her salmon between 375°F and 400°F for just under 20 minutes, or until the internal temp reaches 125°F. If it “flakes apart easily with a fork,” Roberts says, “it’s ready to serve.”

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