Getting a good quality salmon is a night and day difference in taste. Cheap farm raised salmon has a really fishy flavor. Probably the best I have had was a Norwegian wild that was flown in fresh. I put salt & pepper on it and grilled it. That was all it needed and was wonderful. It tastes like salmon without that extremely fishy taste.
Salmon is delicious, but as fish go, it's got a fairly strong flavor. Might I suggest you try arctic char if you can get it in your area? It's similar, but milder in flavor. Delicious in many of the same preparations, and somewhat comparable in omega profile, if this interests you. You'll mostly find farmed char, though, while wild caught salmon is easier to find.
This is a phenomenal soup. I think New Englanders would scoff at calling it chowder, but whatever. The main thing is that it tastes awesome and is a cinch to throw together. As others have pointed out, this will be far less delicious if you use farmed salmon. Try and find sustainably caught wild....
Oh, and it's even better the day after.
Salmon and Corn Chowder
a really easy, adaptable, delicious (and definitely fool-proof) way to start with salmon is to poach it in orange juice.
pour about an inch of oj into the pan, and add any other things like lemon juice, white wine, soy sauce...however you want the flavor to go. place the salmon skin side down and season with salt and pepper, and again, add any herbs or spices that you want. the sweetness of the juice helps cut through any fishy taste.
cover and cook on medium for about 10-15 minutes depending on the size and how done you like your salmon. the skin will ome right off, and you can always further reduce the remaining liquid for sauce.
serve with a dark green vegetable like asparagus or broccoli and ENJOY!
this sounds very unlikely but is absoutely delicious - put salmon fillets in a shallow baking dish, mix together some flaked almonds, grated emmental (or similar) and some chopped parsley, and press on top of the fish. bake about 20 mins. The texture of the topping contrasts with the salmon and keeps it moist at the same time.
If you like curry flavours you can cut it into cubes, marinate in plain yoghurt and curry paste, slide onto skewers and grill for about 10 mins. Serve with a salsa of coriander, mango slices, cucumber and red onion. Hope you like these ideas - we eat loads of salmon in our house and it's always popular.
petrol, i owned my catering co. for 30 yrs and this was our most popular salmon dish:
MUSTARD BERRY GLAZED SALMON s.4-6
1 T Peeled Minced Ginger
1 tsp Minced Garlic
5 Small scallions finely chopped
1 C Dijon Mustard (Grey Poupon is best)
2 T Lemon Juice
1 T&1tsp Raspberry vinegar
1T& 1tsp Soy sauce , Kikkoman is best
1 ½ lb. Salmon filet, skin-on
Whisk ginger through soy sauce in bowl until combined. Cut fish into desired portions, or leave filet whole.Place fish skin side down in a non-aluminum dish. Pour marinade over and Marinate fish 2-8 hrs., covered, in refrig.
Wipe some of marinade off fish, leaving a thin glaze, and place fish, skin side down, on oiled foil on a cookie sheet . Broil or Roast at 450 degrees, until pink to dark pink/rare in the center.(about 5 minutes) Flake w/ fork to check if center of filet is cooked. If it is slightly translucent in the center, the fish is moist and medium rare. Well done salmon (not recommended)will be opaque in the center and will be dry.
This marinade is also good on beef. It lasts forever in the frig.
Before I moved to Seattle, I lived in Houston. I liked lots of fish, but not salmon. Now that I have been up here for years, I have learned to love salmon. For me, unless you can get good, wild Pacific salmon, salmon is a hard fish to like. If I still lived on the Gulf Coast, for instance, I would recommend different fish for someone trying to learn to like fish.
all that said, if you want to learn to like salmon, the most important thing is to buy really good fish. Again, I highly recommend wild salmon over farmed, and Pacific salmon over Atlantic (in part because I am not as familiar with it and in part because I have read that most Atlantic salmon is farmed). Second, the type of fish makes a difference. Good ones are king, coho, and chinook. avoid pink and chum. if your store only sells generic "salmon," I would be concerned, because of my prior experience of finding so much salmon distasteful.
if you can get a good piece of fish, keep the skin on. some people eat it, some don't, but it's easier to cook. check for bones, and remove any tiny ones with pliers--assuming you have a skin on fillet. I like to pan sear--salt and pepper the fish and start flesh side down in a pan lightly coated with butter or olive oil. after a couple minutes, flip to skin side. If it's very thick, sear for a couple minutes then place in ahot (425 oven) to cook through. should take up to 10 minutes. I check if it's done by peeking inside. YOu want it rare with still a little translucence. let sit outside the oven and it will finish cooking. for thinner fish, maybe an inch or so, I reduce heat after I flip to skin side and cook through on the stove top.
I like to eat salmon prepared this way with lemon and homemade tartar--I like sauce with my fish. The classic Seattle spring meal is salmon with asparagus and roasted new potatoes.
If you can get a whole salmon, when it's butterflied and its guts are cut out, stuff it with lemon slices, fennel slices and season with salt and pepper. close the fish (butterly) and tie it securely with kitchen twine. bruch the outside (skin with olive oil) and grill over medium heeat 10-20 minutes per side, depending on thickness.
with the leftovers, you can make salmon cakes withour grains--fish, a very little mayo, finely chopped parsley (or heb of your choice, which is commonly dill, but I hate dill), some lemon. you could also add mashed potato. fry in an oiled pan.
yum. now I am hungry.
I think wild King salmon is totally fabulous and I could eat it twice a week if I were willing to spend the $20+ per pound price that wild King commands. Among the less expensive salmon species (e.g. Coho) I really don't like those since their taste is very strong. In fact, I wouldn't recommend all the species of salmon that you've listed for a first-time/hesitant salmon eater.
A cheaper alternative to salmon yet with a lot of the same taste is wild Arctic char. Char is in the salmon family. The best way to describe it as a cross between a salmon and a trout.
I'm an enthusiastic plus one for the suggestion that the OP not eat the gray flesh.
>>>>If you can get a whole salmon, when it's butterflied and its guts are cut out, stuff it with lemon slices, fennel slices and season with salt and pepper. close the fish (butterly) and tie it securely with kitchen twine. bruch the outside (skin with olive oil) and grill over medium heeat 10-20 minutes per side, depending on thickness.<<<<
I do bluefish that way, too, but with onions and rosemary in place of the fennel. Though I might try the fennel now that I know about it.
Do you want to taste the salmon or are you looking for a recipe that is more likely to hide the flavor?
I love fresh wild salmon so cook it really simply. For pieces of fillet I put a little coconut oil in a cast iron pan, heat in an oven at 425 until it is smoking, 5 mins +. Season the salmon with a little S&P, place skin side up in the pan for 3-4 mins depending on thickness, turn and cook for a further 3-4 mins. Serve with simple sides.