Fresh Salmon is one of the most popular fish eaten today, but there is a cloud of controversy surrounding Salmon now. Most Salmon available is farm raised from Northern countries like Canada and Norway. I was surprised to learn that the feed for the fish gives the farmed Salmon its trademark red-orange color, normally what the Salmon feeds on gives the fish its color naturally. Wild Salmon is only available for a short season and that changes every year depending on the fish population and the price is high. Every once in a while I get a craving for Salmon and I will get a New Zealand organic farmed fish fillet, its not the same as Wild but its a change from Halibut or Snapper. To cook all it needs is a dash of kosher salt and fresh pepper place into a hot cast iron pan then into a 375F oven for about ten minutes, it will develop a golden crisp crust that just needs a squeeze of lemon.