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Jasper
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Dec 7, 2017
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Honestly, the best way is to use a sous vide. It is by far the most buttery, moist salmon I've ever had. 115F is the sweet spot specifically for Norwegian-farmed Salmon from Whole Foods (which incidentally is extremely environmentally friendly). Crisping the salmon skin is an extremely important part of the process so don't skip it.
A good guide: http://www.seriouseats.com/recipes/2016/08/sous-vide-salmon-recipe.html
I have less experience with wild-caught salmon, and I wouldn't recommend it as 115F is not a temperature that kills parasites. It also has lower fat content so it's naturally a bit drier as well.
Dec 7, 2017
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