Title: Cookbook author, author of Salmon, and cooking school teacher

Hometown: Portland

What's going on with the salmon season this year? Why was it cut short?
What's happening in California is happening up and down the coast--the salmon are not coming back in the numbers they used to. Just because there's demand doesn't mean the salmon know that! We really don't know why that is yet, it could be oceans warming, the dams, could be any number of reasons.

What's the difference between the Atlantic and Pacific salmon in terms of taste?
To clarify, the salmon are distinct species. There are no wild salmon caught commercially in the Atlantic since the 1960's. All Atlantic salmon is farmed. There is a huge flavor and texture differences between farmed and wild salmon. Only Atlantic salmon has been farmed to date.

Research seems to show that wild salmon is healthier than farmed salmon, why is it so much tastier?
Wild salmon live their lives free and easy. The start in tributaries and rivers, get fat and return to native rivers. They eat their natural foods and also the energy they expend develops both the flavor and texture of the fish.

What's the best way to cook wild salmon?
You can cook them the same as any other salmon, they take on a lot of techniques, you can slow roast, fry, bake, poach--the only thing I didn't do in the book was deep fry salmon. It takes on great flavors. The thickness and the type of Pacific salmon determine how to cook it. You can't cook fish 10 minutes per inch, look for 125-130 degrees or "poke and peek".

What's your favorite recipe from the book? or one you hope people try more than any other?
I think for novices slow roasting is a brilliant technique and you can't screw it up. 20 minutes at 250 degrees. That keeps it moist.