In terms of what to buy, I like the “salmon portions” (that’s what they’re labelled as at the store I go to), which are a little thicker than the filets – about as tall as they are wide.

The dryness probably stems from it being overcooked – it can also taste fishy if you cook it too much. The cooking time in this recipe should give you a piece of salmon that is done to a “medium” level – it will still be pink in the middle and (hopefully!) will be nice and juicy.

I actually never liked salmon until I learned to stop cooking it to death! ;)Good luck, and I hope you like ti!