Hi all, I’ve been poaching salmon with farm raised, and because of the high fat contact it comes out beautifully, buttery melt in your mouth. Now when I prepare wild salmon the same way, even cooking it to only 125 degrees the fish still comes out dry and bland, doesn’t pick up the flavor from the court bouillon. Any tips or suggestions how I can make wild salmon taste better and come out not dry? Like I said I have a very limited kitchen and only other option would be pan fry if not poaching. Thanks !