5 Easy Ways to Make Salmon Even More Delicious (2024)

FAQs

What is the tastiest way to cook salmon? ›

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

Pan seared salmon reigns supreme as the simplest, quickest, and debatably most delicious way to prepare salmon.

You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve.

For example, salmon are native to the North Pacific and Atlantic Oceans and the rivers that feed into them, all of which are freezing cold, even in summer. Extra fat protects oily fish from frigid temperatures so they don't freeze to death. It also happens to make them extra flavorful and nutritious.

Spices: Dried spices, such as onion powder, garlic powder, and cumin, can add depth of flavor to salmon. Smoked paprika or sweet paprika can add smokiness to the salmon. To add heat, try chili powder, cayenne pepper, jerk seasoning, Cajun seasoning, or Chinese five-spice powder.

Garlic and salmon make for a very tasty pairing, especially if left to marinate for a good amount of time. You can use garlic butter, olive oil, and a little bit of rosemary or other fresh herbs of your choice to make a light and flavorful dish.

Seasoning salmon with salt and pepper for baking is exactly like seasoning it for any other cooking process: Pat it dry, sprinkle all sides with salt and pepper (including skin if your fish has it) and use a lighter touch if you're adding salty or peppery ingredients later.

Use a “barrier”: This tip will come in handy when you're baking fillets. Olive oil, butter, or even a sauce can serve as a protective barrier between the salmon and the heat, allowing it to cook without losing too much moisture. Herbs, vegetables, and lemon slices can also be used to to fillets as they cook.

“Yes, you can definitely eat the salmon skin. The skin of the salmon has the highest concentration of omega-3s, besides being a great vitamin D and vitamin B supplement,” says Steven Wong, fishmonger and salmon expert at Seafood from Norway.

Why does my salmon not taste good? ›

Buy frozen, not fresh.

The longer a fish has been sitting around unfrozen, the stronger it starts to smell and taste. Freezing ASAP ensures that the fish tastes as fresh (i.e., less fishy) as can be.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

Spices: Dried spices, such as onion powder, garlic powder, and cumin, can add depth of flavor to salmon. Smoked paprika or sweet paprika can add smokiness to the salmon. To add heat, try chili powder, cayenne pepper, jerk seasoning, Cajun seasoning, or Chinese five-spice powder.

Chinook Salmon (King Salmon)

It's known for its rich, buttery flavor and firm, meaty texture, which makes it a popular choice for grilling, smoking, and baking. Chinook salmon is also high in omega-3 fatty acids and other essential nutrients, making it a healthy choice for any meal.

To know when salmon is cooked, insert a sharp knife into the thickest part of the flesh – if it's cooked through the knife will come out hot to the touch. Traditionally, a whole salmon is gently poached in a little fish stock or water in a fish kettle or a large roasting tin.