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Why is the salmon I cook in the oven always so fishy? I tried rosemary, thyme, dill, pepper, garlic, ginger, wine, lemon juice, teriyaki sauce, to no avail, whether it's farmed or wild or organic salmon.
Honestly, this stumps me. If you are sure it's nice and fresh and don't overcook it, then it should not need a bunch of spices on it.
Try super fresh (not frozen), grilled in a little butter, salt and pepper, then squeeze a bit of fresh lemon juice on it. Done and done.
It's not my favorite fish, but I do like it. I can't eat it with just butter (the way my mom made it growing up, which I hated)...I need it in a sauce to eat it.
LOVE IT! But I only buy wild-caught, Alaskan salmon, I don't eat that anemic "keta" salmon (aka "dogfish").
My favorite preparation of it is cooked on a wood-fire grill (it is awesome at "Bonefish Grill restaurant") and also smoked - my local fish market smokes it fresh every Fri. and OMG!!!! it is better than candy!
Anyway, we eat a lot of it, when I make it at home, I purchase wild-caught sockeye (frozen) and thaw it completely, then bake it simply with some lemon butter and sometimes bell pepper strips. Lots of protein and Omega 3's.
Honestly, this stumps me. If you are sure it's nice and fresh and don't overcook it, then it should not need a bunch of spices on it.
Try super fresh (not frozen), grilled in a little butter, salt and pepper, then squeeze a bit of fresh lemon juice on it. Done and done.
Does overcooking have to do with the fishy taste? If so, that might be one of the reasons, because I tend to cook it longer than necessary, and the meat is not as tender as those in good restaurants.
When I make salmon for my husband I season it with salt, dill and fresh lemon juice. I saute in a little olive oil on medium high heat for a couple minutes each side. He likes his rare in the middle.
I don't like any fish except if its fried and drizzled with lots of key lime juice. The only seafoods I really like are fried shrimp and conch fritters.
As an avid fisherman, when I lived in Florida I could never understand my fishing buddies who spent hours and thousands of dollars fishing for Dolphin while passing on an assume variety of other species because they tasted too much like fish! Well Duh! They taste like fish because they aren't CHICKENS!
Quote:
Originally Posted by ssww
Does overcooking have to do with the fishy taste?
I think that is the problem (other than see above). I suppose the way that I cook salmon, first achieving a nice sear on both sides and removing it from the fire and letting it cook just on the heat of the pan until it has lost its translucency. Remember even after being removed from the pan it will continue to cook. So don't overdo it. By the way, the flakiness isn't when it separates into dried chunks but rather when it delicately separates when the prod of a fork.
When I make salmon for my husband I season it with salt, dill and fresh lemon juice. I saute in a little olive oil on medium high heat for a couple minutes each side. He likes his rare in the middle.
Try increasing the heat some, and cook just on the skin side for the strong majority of the cook time. This gives the skin that delicious crispy yuminess. So good, one of the best things about a perfectly cooked salmon.
I like good salmon. Recently the local stores all had it on sale, so I went a bit nuts. The Fresh Market had the best. A bit fatty, rich, bright pink, thick filets. Once grilled they just about fell apart. Whole Foods had the worst. Much thinner, and they had numerous threads of gristle.
Remove and ladle remaining butter from dish over crumb topping
Enjoy! (warning, this recipe is addictive)
Last edited by odanny; 01-07-2013 at 08:23 PM..
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