Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 11, 2008 03:10 PM

help me enjoy salmon, recipes needed

Each week, I force myself to eat salmon because it's a "heart healthy" food, high in omega 3's, calcium, and vitamin D. I wish I could enjoy it, but I can't get by the taste. Whenever my husband and I eat at restaurants, and he orders salmon, I am always surprised that I can have a bite or two without making faces. Sometimes, his fish tastes rather good. I've tried broiling and baking it in sauces to disguise the taste, but I'm not always happy with the results. Usually, I have to keep my honey jar on the table as a back up to whatever sauce I've made. Please share recipes for roasting, broiling, baking, or poaching salmon as I'm ready to call it quits. Thanks for your help!

  1. Click to Upload a photo (10 MB limit)
  1. 2 suggestions for you 1) Eggs scrambeled with small salmon chunks, chives, cream cheese 2)Bagel layered w/ smoked salmon, cream cheese, onion. Good luck!

    2 Replies
    1. re: chicken kabob

      Just remembered a recipe a co-worker shared with me yesterday...
      Smoked salmon chunks on pasta in a cream sauce. I am sure you could find ways to " significantly lighten" up the cream sauce, or just use a very little cream. She said she added a dash of nutmeg to it, and it was delicious.
      Perhaps you could also make a pasta & salmon dish using olive oil -that is very heart healthy!

      1. re: chicken kabob

        I make a pasta sauce consisting of gently sauteed leeks and buttermilk thickened with Wondra or cornstarch. To this I add a can or two of clams, or chunks of cooked fish. I like to serve this with shell-shaped pasta (for visual pun purposes).

    2. Couple of questions for you.

      At home, what kind of salmon are you cooking/eating? Wild or farmed? I ask because if you have problems with the "taste" of salmon, perhaps you should try farmed salmon as farmed salmon generally has a milder taste than its wild counterpart.

      As to how to cook salmon, I generally find grilling it does the most to mute the taste of salmon; whereas poaching or steaming does the most to enhance the taste of salmon.

      I can't help you with sauces and whatnot because I generally just sprinkle some kosher or sea salt on my salmon ...

      4 Replies
      1. re: ipsedixit

        I usually buy wild salmon, but I've noticed that when it is very orange in color, that I can barely eat it. Thanks for telling me that poaching and steaming enhances the taste. That is definitely not the way for me to go.

        1. re: addicted2cake

          You're forcing yourself to eat wild salmon? Oh man. For us salmon fans that sounds like "I force myself to choke down beluga caviar once per week -- any way to cover up the taste?". I mean, you personally aren't going to be affecting the fishery, but it still hurts to hear. And that can't be cheap!

          Farmed salmon is bland, so you could try that route. When I find myself faced with an uninspiring (read, bland) piece of salmon, my favorite preparation is to brown both sides in olive oil over medium heat in a pan with whole cloves of garlic and a handfull of chopped parsley, then add a glass of white wine and canned tomatoes. Partly cover, let it stew, correct for salt and pepper, and serve with pasta or over polenta. You could give that a shot.

          But I'd go with Sam's suggestion and look for other sources. Herring, sardines and mackerel are all packed with omega-3 acids, and should all be cheaper, too. You could also look for omega-3 enhanced eggs.

          1. re: tmso

            You're right, it isn't cheap, so I've stopped buying wild for now. Thanks for your favorite prep. I love all the ingredients you mention,and plan to give that a try. My husband likes salmon, especially if it's prepared well. I appreciate your sharing!

            1. re: tmso

              If someone's not loving the taste of salmon, herring and mackerel are NOT something to try - way too fishy. Sardines, maybe

        2. My son also did not like salmon until recently. I bake it very simply, with just a splash of lemon juice, then garlic powder and dried dill sprinkled on top. I make a lemon dill sauce and it is perfect with it (it's also great with roasted broccoli, asparagus, and broiled or grilled pork chops):

          3 tablespoons mayonnaise
          2 tablespoons lemon juice
          2 tablespoons dijon mustard (use less if the mustard is especially strong)
          1/2 teaspoon dried dill weed

          Alternatively, I've found teriyaki sauce is also good with salmon.

          3 Replies
          1. re: rednails

            This sauce sounds very nice. Do you spread it on the fish before you put it in the oven to bake or do you put it on the fish after it has cooked?

            1. re: addicted2cake

              I don't actually spread it, I just use it like a condiment, dipping the salmon in the sauce, like tartar sauce. You could drizzle it on for presentation if you want. It keeps forever in the fridge, and I always have some made. If you need it low-cal, use fat free mayo, it won't affect the taste. I found the recipe I don't-remember-where, a very long time ago, originally for grilled pork chops.

              Edit--You could also try slow-roasting the salmon. I don't have a recipe or method for that, but our chef at work (I work for a catering company) does a magnificent slow-roasted salmon that we serve as a cold plated lunch, with roasted provencal vegetables. It is unbelievably moist. I'm always in too much of a hurry, hence broiling at hi heat or baking at 350 for 10 minutes. Slow roasting takes about 2 hours, I think.

              1. re: addicted2cake

                The best baked salmon ever:
                mix mayo and dijon approx 2:1 then add lots of chopped fresh thyme OR chives and spread on top of salmon then bake at 375 F dill done. Very moist!

            2. If you get really fresh salmon that doesn't have any of the dark grey fat it shouldn't be fishy and have a great taste. I also like to grill salmon here is one of my favorites:

              Grilled Salmon with Balsamic Vinegar Sauce
              4 - 5 oz pieces of salmon (remember to get your fish from an experienced fishmonger)
              4 - 8″ square foil pieces
              2 grilled red peppers
              1 c washed fresh spinach
              1 c corn (use canned, frozen, or grill your own and cut off the cob)
              1/2 med. onion, cut in rings
              1 c dry white wine
              1/2 tsp ground hot pepper
              Sea salt & black pepper
              2 T butter

              Heat BBQ. Place foil on work surface and put a salmon fillet in the center of each. Sprinkle with sea salt, pepper, and 1/8 tsp hot pepper. Then evenly layer the spinach, onion, peppers, and corn over the fillets and top with 1/2 T butter. Fold the foil to make a bowl around the salmon and pour 1/4 c wine into each. Then tightly seal the foil at the top so the wine wont leak out. Place onto the grill and BBQ for 8-10 minutes or until the salmon flakes easily. Place the salmon on a plate and top with veggies and Balsamic Vinegar Sauce.

              Balsamic Vinegar Sauce: put 1/2 c balsamic vinegar*, 1 T molasses, and 1 T maple syrup into a sauce pan. Simmer until reduced by half. Remove and whisk in 2 T butter until melted. This sauce is also excellent on steak!

              1. Salmon takes pretty well to assertive seasonings. I personally like it in Asian-style marinades (i.e. teriyaki) and then pan fried, or with soy/maple and grilled. It's really nice when cooked on a cedar plank on the barbeque.