{
  "$type": "site.standard.document",
  "bskyPostRef": {
    "cid": "bafyreidxdjmy2fqrtnuot7l3rwphcp2n5r7v5t5tpyvf6nryvpeexuizhu",
    "uri": "at://did:plc:yzaostymi7hmdaqxccvdn6rf/app.bsky.feed.post/3mjchoodyget2"
  },
  "coverImage": {
    "$type": "blob",
    "ref": {
      "$link": "bafkreidpbfk3h22xolgmilnlinjphpaaycn67xwjs62qwiagonf4hsdjea"
    },
    "mimeType": "image/jpeg",
    "size": 1100853
  },
  "path": "/tips-for-cooking-wild-farmed-salmon-11948052",
  "publishedAt": "2026-04-11T17:00:00.000Z",
  "site": "https://www.seriouseats.com",
  "tags": [
    "The Latest",
    "Features",
    "Cookware",
    "Equipment",
    "How-Tos",
    "Kitchen Tips and Troubleshooting",
    "Techniques",
    "Ingredient Guides",
    "Seafood Guides",
    "Seafood Recipes",
    "Recipes By Ingredient",
    "Recipes"
  ],
  "textContent": "Wild and farmed salmon cook differently—here's how their fat and texture shape the best methods for each.",
  "title": "We Asked 3 Chefs How to Cook Salmon Perfectly—They All Gave the Same Tip"
}