Wild salmon is abundant in Alaska and coveted by chefs — but most Americans eat the cheaper, milder farmed kind. Journalist Kim Cross set out to learn why — and how to cook the real thing right.

Pan-seared salmon with citrus, brown butter radishes and green herb sauce Makes 4 servings 1 (one-pound) fillet wild Alaska salmon, preferably sockeye or king, cut into 4 fillets, pin bones ...

Add the fava beans to the pan, along with the juice and zest from the lemon and as many grinds of black pepper as you like. Cook just until the favas are warmed through, 1 to 2 minutes.

Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Slice package, drain liquid, and allow to rest on a paper towel skin side down. This will dry the skin.