difficult to cook—their thinner fillets are prone to
overcooking.- Arctic char are . . . not salmon. But they
have a similar reddish-orange flesh, colored by the
carotenoid pigments they get from feasting on
small shellfish. Their flavor and cooking qualities
are quite similar to sockeye salmon, though they
tend to be a little fattier.In general, I prefer larger, fattier king salmon for
high-heat cooking methods like pan-roasting, and I
find that more flavorful coho and sockeye take well
to slower cooking methods, like poaching. The
thickness and higher fat content of king salmon fillets
offer a little more protection from overcooking or
drying out, both things that salmon is prone to do in
the high heat of a pan or an oven.