Our go-to 'salmon' is actually steelhead trout. It looks and tastes like salmon but is a fattier fish so it doesn't dry out like salmon often does. Wild sockeye salmon is another great option, but any type will work for this recipe. If you're making fillets, use skin-on salmon. The skin will lock in moisture and act like a barrier between the fish and the baking sheet. If you're making bites, use salmon with the skin removed. You can do it yourself, or ask someone at the fish counter to do it for you.