hi--does anyone know a) why wild salmon would take SO MUCH LONGER to cook than farmed salmon and b) advice on how to properly cook wild salmon so that it doesn't end up being tough and horrid on the outside and raw on the inside?
the other night we bought a lovely piece of alaskan wild salmon and decided to use a simple mark bittman roasting-in-butter at 475 recipe, which we use often to great success for farmed salmon. for the wild salmon, however, it (almost comically) flatly refused to cook. i know the oven was not to blame b/c there's a thermometer in there to check. we ended up cooking it for a horrendously long time and of course wound up with a tough, ruined waste of money.
is it because the flesh is more fibrous/muscular? would cooking it longer at a lower temperature help, or perhaps forgoing the oven altogether and grilling/pancooking it over very high heat would be better? has anyone else had this problem, or is the oven bewitched?
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