OK well I haven't had the stuff in a few years and have avoided it like the plague. I was going to serve salmon for dinner and they didn't have any wild stuff so I reluctantly grabbed a large filet. I marinated it in Soy Vey for a few hours and then roasted it a 450 oven using the convenction roast setting that I just started using. The salmon was roasted in aluminum foil. It didn't take long and it was absolutely delicious. I was shocked. Is it because the fish is so fatty from not heading upstream? Do you think wild salmon would also come out moist using that technique? I know it wouldn't be as moist as the farm raised but boy was it tasty.