Making Salmon More Palatable

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Replies

  • RunTimer
    RunTimer Posts: 9,137 Member
    This sounds yummy. Thanks!
    gia07 wrote: »
    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.
  • PaulaWallaDingDong
    PaulaWallaDingDong Posts: 4,641 Member
    My sister broils it with a bottled teriyaki sauce and it's delicious. At least I think so.
  • 50LV115
    50LV115 Posts: 3 Member
    I personally think it is, in fact, worth it to play around with recipes until you find one you like. Salmon (as someone said before - particularly wild caught salmon) is the superfood of fish and it is worth trying to incorporate it into your diet. I would recommend a good spice rub that you can really get into the salmon (it's not an easy fish to get to taste like anything but......well......salmon so it needs something that really sticks to it) and then grill it. I have a feeling that, since you're willing to give it a go, after you've made it a few times, you're really going to start to like it. Just keep in mind that if you start drowning it in sauces to get rid of the salmon flavor, the health benefits will decrease as the sodium/sugar/fat content of the sauce increases.
  • mpat81
    mpat81 Posts: 353 Member
    Canned salmon made into cakes and pan fried or smoked salmon and cream cheese on a bagel.
  • spzjlb
    spzjlb Posts: 599 Member
    Salmon is our family fave. We buy skin free filets, so no strong taste or bones. I love marinating in 1:1 maple syrup and soy sauce then baking. Son's favorite is bbq on a cedar plank but that is a few steps fussier. Nothing wrong with farmed salmon now - and it is the ONLY sustainable source.
  • DaveinSK
    DaveinSK Posts: 86 Member
    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.
  • TexOkie12
    TexOkie12 Posts: 27 Member
    Equus5374 wrote: »
    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.

  • neanderthin
    neanderthin Posts: 10,205 Member
    edited May 2015
    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.

  • ninjakiwi84
    ninjakiwi84 Posts: 11 Member
    Try grilling it pn a cedar plank. Wood adds tons of flavor.
  • AllOutof_Bubblegum
    AllOutof_Bubblegum Posts: 3,646 Member
    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.
  • AllOutof_Bubblegum
    AllOutof_Bubblegum Posts: 3,646 Member
    Husband also made a grilled salmon fillet, with a lemon cream caper sauce, served over spaghetti noodles. A little heavier meal, lots of butter and cream, but for a splurge, it was absolutely amazing. I'm daydreaming about it now...
  • lynn1982
    lynn1982 Posts: 1,439 Member
    Mix together some honey, soy or tamari sauce, garlic, and lime juice. Poor it on the salmon, bake in the oven at 350. I usually do it for 10-12 minutes for one fillet, but I like my salmon somewhat undercooked... I prefer not to cook it on the stove in a skillet because I find the fishy smell goes everywhere and I live in a small apartment.

    That being said if you don't like the taste of salmon, then don't eat it! There are plenty of other fish...
  • smboardsEE
    smboardsEE Posts: 2 Member
    I have one foolproof method for salmon, tastes amazing.

    Take a boneless fillet of salmon, place it in oven tray, skin down. Season with salt, freshly ground black pepper, ground smoked paprika and turmeric, don't skimp on paprika and turmeric. Turbo grill (grill with circulating hot air) for 35 minutes from cold start. This will taste like perfection.

  • ChipChocolatePancake
    ChipChocolatePancake Posts: 77 Member
    When I was a kid and didn't like fish, my dad used to make crab cake mix, but instead of baking the crab cakes on their own, he would put a pile of the mix on top of a piece of salmon, and then baked it as he normally would. It was amazing! Of course, I grew up in Maryland, so I might be overly obsessed with crab to begin with. Still, eating it that way for years taught me to love salmon. Just make sure to use plenty of Old Bay!

    Another way that I recently had some wonderful salmon was at a friend's house. It was marinated in pesto, and then topped with more pesto as it was cooking. Absolutely delicious!
  • loisseau
    loisseau Posts: 14 Member
    A wonderful way to cook salmon:

    Preheat oven to 375F

    Prepare and mix in a bowl the following:

    3 tablespoons soy sauce
    2 tablespoons hoisin sauce
    2 tablespoons olive oil
    1 tablespoon fresh lemon juice
    2 garlic cloves, minced
    2 tablespoons finely chopped scallion
    1 tablespoon finely grated peeled fresh ginger
    1/4 teaspoon black pepper

    Place 4 (1/2-lb) pieces center-cut salmon fillet with skin (1 inch thick) in a ziplock bag with the marinade for 25-30 min. Remove from pieces from the bag, and place skin side down on a shallow pan lined with aluminium foil.
    Bake for 20mins @375 F; the salmon will slide off its skin with a spatula. Serve with a corn, tomato, and black bean salad. Yum!

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