Making Salmon More Palatable

Try it raw or with lots of lemon if you are roasting/steaming it. Lemon is key I find.

Praying_Mantis wrote: »

LummiBay 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.

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.

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.

get wild not farmed

My sister broils it with a bottled teriyaki sauce and it's delicious. At least I think so.

Canned salmon made into cakes and pan fried or smoked salmon and cream cheese on a bagel.

We usually just have salmon with a nice rub and cook it up. We use an oil sprayer to put a bit (<1tsp) of olive oil down just to keep it from sticking. Just don't overcook it, as soon as the inside changes texture get it off and in your stomach.

segacs wrote: »

By the way, there's no such thing as wild Atlantic salmon. It's a marketing term. Atlantic salmon is all farmed .

Sounds legit.

Edit: Your right, my assumption was wrong. Learned something new, thanks.

My husband makes a spectacular teriyaki salmon with grated carrots and sauteed broccoli, served over steamed white rice. I go nuts for it, and I HATE fish. And as long as you don't go too overboard on the sauce or rice, it's pretty low calorie, and really filling.

I'm not sure how he makes it, I do know he makes his own teriyaki sauce from scratch, and pan fries the salmon, though. You could look online for a recipe similar to that.