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salmon in the house - how to avoid the post p.u.

  • f

we love salmon, especially grilling it in the summer outside.
Whenever we've tried it in the house, the result is a bit much in the house the next few days.
Has anyone a recipe that one can cook indoors without stinking up the joint?
Our local fish monger has organic, farm raised or wild alaskan.

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  1. I don't have a specific recipe, but I've found that baking/broiling or poaching fish seems to cut down on the residual fish odor rather than pan frying it.

    I usually drizzle olive oil over the salmon, sprinkle salt, add some lemon zest and then bake until it just starts to flake. Squeeze of lemon juice and I'm happy!

    You could also try poaching it in some white wine and lemon.

    1. is it fresh or frozen? if it's frozen you have no idea how fresh it was to begin with.

      fresh fish shouldn't smell, nor leave an unpleasant aroma.

      if it's just the smell from hot cooking fat you don't like, you could poach the fish or cook it en papillote.

      1. fresh. I'll try a poach next time.

        1. I always have the same problem. Here's one idea:


          (I cooked salmon tonight, so I think I'll try this!)

          3 Replies
          1. re: jgsmith1

            Did you try the "boil vinegar and cloves" tip? Did it work? If so, I need to get me some plain, cheap vinegar. (All I have is fancy wine vinegars, and I don't think there's a whole cup of any of them.)


            1. re: AnneInMpls

              No, I got distracted with this and that and then it got too late, so I skipped it. Will definitely try it next time and report back.

            2. re: jgsmith1

              i did the vinegar/clove thing last night. my house definitely doesn't smell like fish anymore. it smells like vinegar. i guess it's better but still weird.

            3. I cooked salmon inside last two nights and no problem. We do have an exhaust vent in the kitchen but it was on low-med.

              I preheat oven to 400. I heat up a non-stick pan and when hot i add evoo. when that gets hot a place salmon fillet, skin side up into the oil for 1-2 minutes until crisp. I flip salmon, add some galic slices, some lemon slices and place pan with salmon into the oven for 8-12 minutes. BE REAL CAREFUL ABOUT HANDLE.

              1. We general bake all our salmon on the barbecue using foil and an old cookie sheet. It works well keeps any smell out of the house.

                Fresh fish shoudn't smell "fishy" but it will still smell like fish. Otherwise, bake in the oven and leave the fan on and window open.

                1. Wrap in heavy duty aluminum foil with some herbs, fold over the edges multiple times to effect a good seal. Steam by baking in a 350 oven for about 20 minutes. Open carefully.

                  1. do you put any liquid in the foil for the oven steam method?

                    2 Replies
                    1. re: Fritz

                      No, the fish has enough moisture already.

                      1. re: Fritz

                        only if you would like some flavor from the liquid. One of my favorite italian restos in NYC places a Barolo in it's salmon steam inpaper dish. You would not believe how the flavors work together.

                      2. I use my George Forman grill, it cooks quickly (3-4 minutes) and if you clean up right away, there is very little smell.

                        1. This post is so funny, because I had almost stopped cooking salmon during the winter because of the lingering smell when I pan fried it stove top. I would only order it out in restaurants. But I made a recipe for oven baked salmon it is sooooo much better. And really easy. You use a oven safe serving platter to cook it on in the oven. Heat the oven to 200 degrees. Spread olive oil on platter and over the salmon filet. In the food prcessor, mix some good bread, herbs of choice, some pine or hazlenuts and a little oil to blend (basically making breadcrumd topping). Press onto top of salmon and bake for about 40 minutes. It is really easy and delicious. And no messy stove top or pan to clean up! Give it try. Yo could probably use the same method with different seasonings to change it up a little bit.

                          1. Well, you could do other things with the salmon altogether like gravlax (though that takes advance planning) or a nice light salmon chowder.

                            1. I try to avoid pan searing or grilling salmon indoors & I usually bake/broil/poach it specifically because of the smell factor.

                              1. If you bake or broil salmon in like a teriyaki sauce, or a korean bulgogi sauce, it's actually quite delicious, stays incredibly moist and tender, and there really is no fishy smell to deal with afterwards.


                                1. If you have a chance to get the Wild Salmon, it is far superior to Farm Raised, organic or otherwise. I didn't realize it was available this early in the year.

                                  Really fresh fish should not smell. If you don't have an overhead exhaust, leave the window open. If you bake your Salmon, there shouldn't be any problem

                                    1. I discovered a whole fish poacher in the dark depths on our kitchen.
                                      With a bit of water, some champagne, lemon, pepper, EVOO, coriander, sauteed shittakes.

                                      mmmmmmm good.

                                      1. Marinate in a generous mixture of 50 percent soy sauce and 50 percent mirin for up to 1 hour (add grated ginger if you like). Then roast at 400 briefly (15 minutes for a 2 pound filet). Add some brown sugar to the marinade and reduce to a glaze while the salmon is cooking. Brush salmon with glaze and serve. I don't think you will find the aroma objectionable and the salmon will be very good.

                                        1. This is courtesy of a "Hints from Heloise" column I read years ago in my local paper. For any kitchen smell (or any smell period I would imagine), put a small pot of white vinegar on the stove and simmer for 15 minutes or so. The house won't smell like vinegar, instead, it will just neutralize any odors. I do this every time I cook fish in the house and it's worked every time.

                                          1. I will poach in wine, white peppercorn and tarragon. Doesn't really smell the house with a bad fish odor at all.

                                            1. I burn scented candles while cooking, during dinner and for a couple of hours after. Works fine for me in my house.

                                              1. i too am sitting in the leftover salmon smell. i think the key is not to cook the skin on a hot skillet, even though it's so good. i'm sure life would also be different if the windows were closer and i had a hood over my stove...

                                                1. What I do is cook salmon in a foil pouch and there's really no stench. Heat oven to 400F IN a bowl chop tomatoes, onion, parsley, basil lemon zest and juice garlic, red pepper flake and lemon juice and olive oil. Put a salt and peppered salmon filet in the middle of a foil sheet add the salsa and pull up the edges to make a puch (it doesn't need to be fancy) and bake for about 20 min.

                                                  1. Generally the lingering odor from cooking salmon (or any other fish really) is a result of pan frying/sauteeing using oil of any kind. If you don't want the "after-odor" bake, broil, poach or steam, as other have suggested above. Salmon takes well to all of these methods.

                                                    (But of course, none of these methods except pan frying/sauteeing lend themselves to producing a nice crispy skin, which in my book is the greatest thing about salmon and other fish that have similar type of skin. Yum!)

                                                    1. Okay, I tried the simmering pot of white vinegar with cloves and it worked very well to eliminate the fishy smell. Hooray! Now I can prepare the salmon the way I love to. BTW, when I wanted to leave the kitchen and not worry about something on the stove, I left the hot vinegar/cloves in the saucepan and just left it out on the counter. Worked great.