Salmon is rich, flavorful and packed with so many excellent nutrients that lots of us vow to cook it more often. Its luscious texture comes from a high fat content, making it one of the easiest and most versatile fish to cook, but beware: Even confident cooks can make simple salmon mistakes and end up with a disappointing meal. Here's what you might be getting wrong and how to easily fix it next time. — Alice K. Thompson for Food Network Kitchen

Why It’s Bad: No one wants to pull a fish bone out of their mouth, and swallowing one is a potential choking hazard. Even perfectly filleted salmon can contain a few of what are called "pin bones," although they’re actually calcified nerve endings, not bones at all.

Next Time: Before cooking, run your fingers gently over a fillet to feel for the sharp tips of the bones. Grasp the tip of the bone with clean needle-nose pliers or sturdy tweezers, or use your fingers covered by a paper towel. The 1- to 2-inch bones should slide out with a gentle tug.

Why It’s Bad: Rich salmon pairs beautifully with acidic ingredients like vinegar or citrus juice. But if you’re marinating your fish you need to be careful: Acid will begin to "cook" the fish’s flesh if left on too long, resulting in a dish that’s mushy, not silky and succulent.

Next Time: Keep marinating time to 20 to 30 minutes if you’re using acidic ingredients. Remember that soy sauce is mildly acidic, so if your marinade is heavy on soy, it’s best to limit soaking time to about 1 hour.

Why It’s Bad: While some people prefer very well-done salmon, by and large the most common mistake is overcooking it. You’ll begin to compromise its flavor and texture if it cooks beyond medium and you could end up with a dry and fishy meal.

Next Time: Check salmon early and often during cooking. As soon as you see the surface of the fish change from glossy and deep pink to pale and matte or lightly browned, start checking it. You can use an instant-read thermometer to monitor its progress towards medium rare (125 degrees F or about 120 degrees F for wild salmon) or medium (145 degrees F or about 140 degrees F for wild salmon). Or, stick the tip of a metal skewer or paring knife into the thickest part of a piece for 3 seconds, then remove it and place the metal flat on your skin below your bottom lip; if it’s cold the salmon needs to cook more, if it’s warm the fish is just right and if it’s hot it’s already overdone. You can also simply cut into the flesh and peer into the center; it should be just rosy and barely translucent.