If you're spending good money on salmon only to pull a dry, chalky fillet out of the oven, there may be a better way to cook it.

In this video, I'm sharing a gentle island-inspired method that uses moisture, aromatics, leaves and steam to cook salmon without blasting it with dry oven heat.

We'll also cover what that white stuff on cooked salmon actually is, how to choose a better salmon fillet at the seafood counter, why thickness matters more than many shoppers realize, fresh vs. frozen salmon, and how to tell when your fish is actually done.

Then I'll show you the method: salmon wrapped with ginger and green onion and gently steamed until tender, moist and flaky.

You don't need fancy equipment, either. I'll show you simple alternatives if you can't find banana leaves.

How do you usually cook salmon — bake it, fry it, grill it, or steam it? Tell me in the comments.

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