Making Salmon More Palatable
Equus5374
Posts: 462 Member
I would like to incorporate more fish into my diet; I pretty much like cod and haddock. I've eaten salmon but can't get past the salty ocean flavor. However, I know how healthy it is and wonder if there's a way I can prepare it that will cut down on that fishy taste.
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Replies
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If you don't like it, don't eat it.
There are tons of other healthy options out there!0 -
Well that's the thing, perhaps I could like it if it's prepared well. I'm willing to try some recipes. I used to not like fish at all but found ways to prepare it to my liking.0
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Just put a salmon fillet skin-side down on the grill topped with some garlic, salt and lots of pepper. You may want to add a bit of olive oil. Don't overcook it -- it usually just takes a few minutes depending upon the thickness of the filet. Most important, it has to be wild salmon. Don't bother with that farmed stuff -- it's not as good for our environment or for you!0
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I am cooking salmon tonight. It is marinating in the following:
2 cloves garlic, minced
4 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt 1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (4 ounce) fillets salmon
I am cooking it in an oven. The salmon will be wrapped loosely (making a pocket) with the marinate and some lemon slices on the bottom and on the top.0 -
I placed a post last week on fish - how to make it less fishy. A lot of great replies....may want to read them and see if you can find what you are looking for....I know I did!!
http://community.myfitnesspal.com/en/discussion/10144168/fish-any-hope-in-making-it-less-fishy#latest
P.S. I use lime juice and lime seasoning on mine. Helps a lot!0 -
^see above.
If you really feel the need to get it into your diet anyway: broiling with a good amount of butter or mayo on top. The extra fat does something to dull the fishiness. Not exactly a low-cal option, though delicious. Removing the skin also helps.
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There are so many yummy salmon recipes. One that I like to make because it's so easy is:
1 salmon fillet
1 tbsp soy sauce
2 tbsp lemon juice
1 tsp olive oil
ground black pepper (to taste)
dash cayenne pepper (to taste)
Marinate the salmon in the liquid ingredients for 30 minutes in the fridge. Then flip it over, add the black pepper and cayenne pepper, and roast covered in the oven in a foil tray for approximately 20-30 minutes, until flaky.
Delicious with steamed or roasted broccoli and some rice.
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I started out eating salmon with a 15 marinade of garlic, lemon olive oil and herbs. Put it on a foiled pan in the oven and baked with a bit of the marinade on top. Cooked until flakes easily. That took care of the fish taste...now I like it so much I don't find it fishy.0
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Just put a salmon fillet skin-side down on the grill topped with some garlic, salt and lots of pepper. You may want to add a bit of olive oil. Don't overcook it -- it usually just takes a few minutes depending upon the thickness of the filet. Most important, it has to be wild salmon. Don't bother with that farmed stuff -- it's not as good for our environment or for you!
+1
Generally we grill (indoors or out) our salmon. Season with salt, white pepper, dill. Done.
For canned salmon, sometimes we make salmon croquettes. Kind of like a personal-sized meatloaf. Add cracker or breadcrumbs, egg (beaten), paprika, diced/minced onion, salt, pepper (+/- other seasons to your liking) shape into patty and fry it up.0 -
Just put a salmon fillet skin-side down on the grill topped with some garlic, salt and lots of pepper. You may want to add a bit of olive oil. Don't overcook it -- it usually just takes a few minutes depending upon the thickness of the filet. Most important, it has to be wild salmon. Don't bother with that farmed stuff -- it's not as good for our environment or for you!
This is exactly what I did last night (minus the garlic... I'll add that next time. Thanks for the idea!!
) I actually had to see a Youtube video to know how to cook it, because I hadn't cooked fish in my life (it really helped).... and I liked it!! 
Oh, and I squeezed lime over the salmon once I put it on my plate.
ETA - Here's the video in case you want to watch. It starts out with some other recipe, but the salmon part starts around 2:00.
https://youtube.com/watch?v=0cAFkYm3u1Q0 -
heat a little bit of oil in a pan on the stove top, some salt on the skin, put salmon in skin side down till skin is crispy, turn over, when almost cooked squeeze in to the pan (not on the skin) some fresh lemon juice, delish!!! but probably not helpful if the salt is an option0
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Funny because I adore salmon and I believe cod tastes nasty as hell. I feel like I'm eating straight up ammonia **shudder**0
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My absolute favourite fish is wild West Coast Sockeye Salmon. It's flesh is a deep salmon colour; firm (kinda like tuna that way) and it's just delicious. I don't like Spring salmon that much. Coho? Ok. Atlantic? Meh. Sockeye is better. I never buy farmed salmon. Sorry, salmon farmers. Good thing I'm from the West Coast!
Salmon is a fattier (but good fats) fish than say halibut; if it's fresh those fats will be flavour packed and tasty. If it isn't, you might find it finding it merely oily and fishy.
When Sockeye is in season prices drop and then I don't mind cooking it any which way; drenched in some olive oil, a little soya sauce, garlic, and grilled on the bbq? SURE. In foil with onions, squeezed lemon and dill? ABSOLUTELY.
I could go on. Can't wait until salmon season again!0 -
Jealous of you west coasters who can get fresh wild salmon easily. Here it's very hard (read: mostly impossible) to find, and though I don't love the fish farming industry, that's mostly what we can get so that's mostly what I buy.
By the way, there's no such thing as wild Atlantic salmon. It's a marketing term. Atlantic salmon is all farmed. Pacific wild salmon does exist, but if you're on the eastern part of the continent, you're probably not gonna find it much.0 -
I never liked salmon much before until recently when I cooked it differently. so i put the filet skin side down and made a mustard brown sugar glaze!! broiled it to med/rare to med. way better that way, it was like butter in my mouth and not as fishy tasting. I'm sure any rub/sauce would taste good with it broiled med; completely changes the flavor.
Dijon mustard
brown sugar
fresh black pepper
finely grated garlic
splash of whiskey/burbon if you have it
broil for 12-15 min depending on thickness
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Then don't eat salmon! I dislike cod and hate haddock, but love salmon and would never try to lessen its taste.0
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Salmon is really expensive (at least it is in the UK). However healthy it is, it would be awful to buy and eat it while trying to disguise its flavour because you don't like it! I love it but it's a treat. Thinking of deliberately making it tasteless makes me sad!0
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jellybaby84 wrote: »Salmon is really expensive (at least it is in the UK). However healthy it is, it would be awful to buy and eat it while trying to disguise its flavour because you don't like it! I love it but it's a treat. Thinking of deliberately making it tasteless makes me sad!
+1
Plenty of healthy things out there, no need to shell out money for something you need to work hard to like. If you really really must have salmon, go to the other extreme: keep eating it often until you get used to the taste. The first time I tried sweetened and flavored yogurt I hated it. I was at a 30 day camp and that's all we got for dessert, so I ate it every day. Oddly enough, now I actually like it and crave it sometimes, although plain unsweetened unflavored is still my favorite.0 -
I can't say that I've ever noticed a "salty" flavour to salmon... but then I eat it raw (occasionally frozen when I've forgotten to take it out of the freezer...)0
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Salmon is actually the only fish I will eat! I recently baked some in the oven with some pesto spread heavily on the top and that was really good.0
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Try it raw or with lots of lemon if you are roasting/steaming it. Lemon is key I find.0
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first off if it's not high quality it can be nasty. Buy the best quality you can afford. Bake basted with lemon juice, dill, and a little olive oil.0
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Praying_Mantis wrote: »Just put a salmon fillet skin-side down on the grill topped with some garlic, salt and lots of pepper. You may want to add a bit of olive oil. Don't overcook it -- it usually just takes a few minutes depending upon the thickness of the filet. Most important, it has to be wild salmon. Don't bother with that farmed stuff -- it's not as good for our environment or for you!
+1
Generally we grill (indoors or out) our salmon. Season with salt, white pepper, dill. Done.
For canned salmon, sometimes we make salmon croquettes. Kind of like a personal-sized meatloaf. Add cracker or breadcrumbs, egg (beaten), paprika, diced/minced onion, salt, pepper (+/- other seasons to your liking) shape into patty and fry it up.
I love salmon croquettes. If you use a box of cornbread stuffing and add an egg to it, they are simple to make. I have to agree, though, if you don't like salmon, don't eat it. It's not a magical part of good health.0 -
This is how I do mine, easy-peasy and always good.
Preheat oven to 425
In an oven-safe pan, heat up a tbsp of oil.
Season salmon well on both sides, I just do plain salt and course-ground pepper.
Sear on both sides for about 2-4 minutes, then slam that thing in the oven until it's done, usually another 10 minutes or until opaque.
I always love how juicy and crispy the skin comes out, and the salmon never comes out dry this way.0 -
Salmon has it's own, very unique flavor and I would say that generally people either love salmon or don't like it at all. You also want to be eating pretty fresh stuff or stuff that has been flash frozen...I personally would never describe salmon as "salty ocean"...that kind of indicates to me that you're not getting it so fresh maybe.
Beyond that, perhaps tuna would be more to your liking. It has many of the same nutrient benefits as salmon and a more neutral taste.
I personally like both and don't do much to either except a little S&P and a good hot grill. With either Salmon or Tuna, I like mine rare to medium rare.0 -
I generally nuke mine (don't kill me) in the microwave from frozen. 8 minutes or so in a covered container. Salt, pepper, lemon juice, a bit of butter, olive oil, and a jamaican seasoning I found a while back. Sometimes I will also put some bread crumbs on top for a crunchy topping.
I don't find the flavour salty or ocean at all either.0 -
Here in the PNW there is a lot of salmon. I only eat wild caught salmon. I'm lucky that i can often get it very very fresh but frozen is ok, too. I buy fillets, not steaks. You just want it to be the best quality.
We almost always grill it. My kids are really picky, but they will eat it if I put a very thin coating of bbq sauce (right out of the bottle, maybe 3T for 1.5 pounds of fish). It kind of carmalizes and keep the fish from drying out and you really would be hard pressed to guess how it's been fixed.
We also like salmon burgers. I can buy scraps but you could cut it up fine. I season it will dill, a little fine chopped onion, old bay seasoning. I throw individual piles into a nonstick pan (coated w/ olive oil or whatever you use). Once it sears, it still stick together so no need to add egg or breadcrumb fillers. Flip it. cook to finish. My kids love this on a bun w/ tarter sauce. I too love the tarter but usually skip it.
Do you like sushi? how about smoked or lox?
You will have to figure out how well done you like your salmon. My husband likes it very rare. I want my hot thru the middle but barely.0 -
Cooking salmon is easy. Heat up some olive oil in a skill and saute until it's done.
If you don't add salt, it won't be salty. I've never had a salmon fillet I didn't like.0 -
get wild not farmed0
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