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Please help me to like salmon

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I can eat salmon, but I don't love it. Any recipes/tips to making it taste less fishy? It's so healthy for you, I'd love to find a way to enjoy it. Thanks

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  1. I don't like salmon because it's so oily ( smoked salmon is my exception) but the few times I made it on my George Foreman it was much better than usual.

    1. Poach in water/wine herbs/spices. Incorperate into...salads etc. Or serve with an aioli.
      Think fish stews/soups.....Bouillabaisse?

      Love it grilled!

      1. One of my favourite things to do with salmon filets is make salmon teriyaki. The bold flavours of the sauce definitely make the salmon less fishy. The extra sauce is delicious over short-grain (sushi) steamed rice. Here's the recipe I use:

        4 salmon filets
        1/2 c. brown sugar
        1/4 c. soy sauce
        1/4 c. water
        2 tbsp. fresh lemon juice

        Heat liquids in a pan just large enough for the filets. Boil, uncovered, stirring occasionally, til sugar melts. Add salmon, reduce heat to low simmer & cover. Simmer for 5-6 min. per side until done. Remove fish and boil down the sauce til thickened, about 4 min. Serve with white rice, drizzled with sauce.

        Hope you like it!

        1. You could also make a maple syrup/mustard glaze and broil. The sweetness of the maple syrup works really well with the salmon flavor. It's one of the few ways I can get my man to eat salmon (which I love, and he finds 'boring').

          1. Salmon is a very rich tasting fish. Not fishy per se but it does leave a more pungent odor in the kitchen after pan roasting. Poaching will definitely reduce the overall flavor of any fish. My wife couldn't get into fish when I met her. Bad experience with bad fish and poor cooking techniques at home when she was a child. I introduced her to fin fish by poaching and serving with a nice sauce. Slowly but surely she came around to really liking fish except salmon.

            I often make salmon on the grill after first marinading in an Asian marinade. The strong and sweet flavors of garlic, ginger, soy, lime and sugar all make it much more palatable for her.

            Farm raised salmon will have a milder flavor than wild caught.

            1 Reply
            1. re: scubadoo97

              I second scubadoo's comment re: farm raised vs. wild. I catch salmon in Lake Michigan and, believe me, it tastes nothing like farm raised. It's mild, flavorful and delicious on the grill.
              Bob

            2. This is probably our favorite salmon recipe (we have a number of them, I'll admit)...but I love the fusion concept of the chipotles with the hoisin sauce....paired with basmati rice and extra cilantro and a green veg or salad, it's the best, Honey-Ginger Salmon:

              http://www.epicurious.com/recipes/foo...

              1. Salmon with a sorrel sauce is a delicious classic French entree, and easy to do:

                http://www.grouprecipes.com/5661/peca...

                If you can't find sorrel, substitute Swiss chard, or spinach, with a good squeeze of lemon.

                1. i went most my adult life (minus the last 2 years) without eating seafood of any kind. i cannot stand fishyness, but one of the types of fish i do eat now is salmon. i've never found it to be "fishy", but i only ever eat wild salmon. maybe that's the problem - are you eating farmed or frozen salmon? try getting fresh wild salmon, you might like it better. i like it slathered in indian coriander/mint chutney then broiled and finished with a squirt of lemon.

                  1. The best way to eat salmon (and the least fishy) is to eat it as sushi or sashimi. Of course, make sure you have good quality, fresh fish, but you will see that salmon (similar to tuna) only becomes fishy when you cook it.

                    3 Replies
                    1. re: carln

                      interesting - must just be a person to person thing...the only fish i like is salmon and tuna, but i can't eat tuna cooked (seared is ok) or salmon raw, i feel they're both too fishy that way, and i hate the texture of both. guess you just gotta try and see what you like.

                      1. re: carln

                        >> The best way to eat salmon (and the least fishy) is to eat it as sushi or sashimi.

                        I absolutely agree. I can't eat it any other way.

                        If you really must cook it, take if off the heat when it is still rare in the middle.

                        1. re: carln

                          agreed. my husband will only eat raw salmon (and loves it). He can't abide the smell of it cooking, nor does he like the taste. In a pinch, he finds poached a better option than any other method of cooking.

                        2. I have tried to like salmon for more years than i care to think about. Unless it is gravlax, lox, or smoked I can't get it down. I hate the texture and it just tastes like muddy weeds to me. Farmed is even worse. I know that we are not alone in the dislike. There is a lot of other fish out there and much of it is very good and good for you. Now if we could get a lot of restaurants to discover this. It is so disappointing to find salmon as the only fish offering on a menu. The shop where i buy fish has been getting in fresh sardines. Oh so good grilled. They also get skate wings, blue marlin and other delicious fish selections. Keep looking and trying other fish selections and find something you do like. Life is too short to keep trying to force yourself to eat something you really don't like.

                          2 Replies
                          1. re: Candy

                            In many respects, I have to agree with Candy. My mom, who is from Boston originally just cannot take the strong taste/mouthfeel/whatever of salmon. To her, mild, white, ocean fish is what fish should taste like. We have gotten her to admit in the past that her distate may be exacerbated by the fact that most of her salmon experience would have been in the 70's stuffed inside some upper canadian salmon wellington, etc.. Either way, life is too short to gag down food even if it is good for.

                            Having said that, I love salmon! I will happily chow down on it in almost any form though I generally prefer it in simple forms (grilled, sashimi). Enter pregnancy. Salmon: no good. Tuna: out. Seafood: don't bother. Not for any medical reasons, just because it is too...of the ocean. Great. Conversely, I have massive cravings for any raw fish/seafood, which is off limits. After a few months of avoidance I have been able to reintroduce two dishes: 1) miso-maple glazed salmon (only a small amount and cooked with the windows open, but the stronger flavour seems to stand up to the salmony-ness), and 2) sweet potato salmon cakes. This is basically 1 md steamed sweet potato, 1 can salmon, sauteed onions, 1 egg, some bread crumbs and seasoned in whichever way floats your boat. Again, the sweet potato acts as a good counter to the salmony-ness.

                            1. re: Candy

                              When I first read this thread, I thought the same thing as Candy -- why eat something that you don't like? For years I would go to restaurants and order salmon. And then one day I realized that I really hate salmon (but I LOVE lox, smoked salmon, etc).

                              Maybe the OP would be better off trying different varieties of fish than trying to like something that she really doesn't like.

                              And, sort of off topic, but JennaL, FWIW, I ate bagels and smoked salmon throughout both of my pregnancies, and while I'm not telling you what to do, I have 2 very healthy children (and my 3 year old LOVES bagels and smoked salmon -- my own chowhound in training!)

                            2. Hi, I'm the OP, thanks for all of your input. I do really like other kinds of fish, and I don't HATE salmon, it just doesn't "send me." My husband really loves it, so I'm trying to avoid making separate entrees. I will try poaching and grilling, I have only baked it in the past and that probably concentrates the flavor - duh! He says he doesn't like it grilled, but since I'm doing the cooking, he can try it
                              again ;-). Poaching probably removes some of the oils, too. Thanks for the advice - just trying to get those omega acids!

                              1. I don't care too much for fish, but I love salmon! My husband grills salmon steaks on the (charcoal) bbq, lightly seasoned with salt, pepper and fresh dill. He cooks it just till it loses it's transparency.
                                I only use grated daikon and shoyu, but sometimes ponzu or miso teriyaki sauce for a change.

                                1. If you don't like salmon (much like I didn't up until fairly recently) start slow. By far, I find the most palatable way of eating salmon is in sushi/sashimi or smoked. Try making gravlax sandwiches with lots of dill to get used to the general taste. Also, when you cook it, you can try to keep it relatively raw by only searing it. As long as your salmon is good quality this shouldn't pose any health issues, and keeping it rare will keep it sweeter as opposed to having it acquire a cooked, fishy taste.

                                  1 Reply
                                  1. re: anna_banana

                                    I hated salmon for years, mainly because of the mouth feel and aversion to fishy smells. Then I lived in the Pacific Northwest and discovered the salmon I hated and the fresh ocean caught salmon were very different. I learned that if it is sold as fresh but smells fishy, it isn't fresh. And much frozen salmon is mushy. Don't know why. I like it best broiled, but the cooking odors indoors can be a bit much. (Similarly, I don't like the smell of shrimp cooking--it reminds me of wet diapers.) The species of salmon also vary in flavor. If you can't find really fresh salmon and still want the omega fatty acids, sardines are the way to go. And if you can get fresh sardines, they can be a real treat. Or so I've heard. I haven't been so lucky.

                                  2. There's salmon, and then there's salmon. Stay away from farmed, entirely, it's nasty and mushy. If you find the salmon flavor too strong, stay away from sockeye (my favorite), and go for king (also know as Chinook), rich, but a milder flavor. Being an oily fish, salmon degrades rapidly: either buy impeccably fresh or flash-frozen on the boat.