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"  Mid-May begins the harvesting season for most varieties of wild Alaskan salmon, which according to the Environmental Defense Fund and the Monterey Bay Aquarium are best eco-friendly choices when it comes to salmon. So what if you&amp;#039;re used to cooking and eating farm-raised salmon? The truth is, farmed salmon are raised and caught differently, and they vary in texture and flavor from wild varieties when cooked. Farmed salmon have higher levels of omega-3 fatty acids than wild because of what they&amp;#039;re fed. So when you pick up a fillet, you&amp;#039;ll see wider stripes of white fat between the pink flesh. When we tested the Micro-Poached Salmon for our 50 Summer Salads story in the June issue, we tried it with both wild and farm-raised salmon. The two cooked in the microwave for the same amount of time, but the farmed salmon came out sort of slick and oilier than the wild fish we tried. The flakes were larger and stayed together more, but the flavor was overall a little &amp;quot;fishier.&amp;quot; If you&amp;#039;re grilling wild salmon, cook it a couple of minutes less than farm raised because the wild has less fat it will cook (and dry out) more quickly. Here in the test kitchen, we love the clean taste of wild salmon and eagerly await the season. Look for wild next time you visit your fishmonger or market and see if you can tell the difference--maybe even do a side-by-side taste like we do here at GH. It&amp;#039;s also great in our Gingery Salmon Bake, and Horseradish Salmon recipes. We develop a lot of salmon recipes, so be sure to check them out in the Recipes &amp;amp;amp; Entertaining section of our website for even more options.  "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a20706/farmed-and-wild-salmon/>