The Most Delicious Way to Make Wild Salmon

In Maurice Sendak’s classic children’s book, “Where the Wild Things Are,” the Wild Things are hardly mild. When the main character, a little boy named Max, meets these monsters, he first notices their “terrible” roars, teeth, eyes and claws. A rumpus ensues, and Max comes to learn that these monsters aren’t terrible at all. They’re just Wild Things: unpredictable and exciting. The same is true of wild salmon.

While farmed salmon is tame in taste — the result of controlled environments — wild salmon tastes like hard-earned adventure. Its well-exercised flesh is lean and meaty. Its flavor is nuanced and robust from foraging for food. And its color is deep, ranging from hot pink to ruby red.

Recipe: Baked Wild Salmon

If wild salmon’s firm texture or intense flavor has ever surprised you, know that you’re just tasting salmon that has run free — what a treat. Follow these tips to better understand, appreciate and cook this wild thing.