Does anyone have a recipe for salmon so it doesn't taste fishy?

Question

I'm trying to eat healthy, and I know that fish is supposed to be one of the best foods for you. Thing is, I hate fish. But once in a while I've had salmon so it doesn't TASTE fishy. So does anyone have a recipe for salmon so that it doesn't taste fishy? ^_^ Thanks

Answer 1

It must be fresh! When you buy it it should have no odor what so ever! Also white fish tends to be milder so try those kinds of fish like tilapia

Answer 2

Fresh fish doesn't taste fishy, ever. If you live near a body of water, you probably have a fish market close by. I'm lucky enough to have one within walking distance, and let me tell you, fish from there will totally change the way you feel about fish.

I would recommend you try some other fish. The white fish usually have the mildest flavor. Talapia has next to no fish smell or taste. Hallibut is the best, absolutely delightful flavor. With a white fish, I usually preheat my oven to about 400F. Then I saute up some mushrooms, zuccini, onions and garlic. Coat the fish in olive oil, then layer on the sauteed veggies, and perhaps a little fresh spinach. Sprinkle salt and pepper and some lemon juice. Bake about 20 minutes, or until the fish flakes easily with a fork. Voila, yummy yummy fish with zero fish taste. Serve over a good long grain rice or maybe couscous. Enjoy!

Answer 3

This recipe will make your salmon taste great with out taking away any nutrional value either. Also make sure that your salmon fillet is very fresh and it won't taste "fishy".

Grind 10 cloves of garlic in food processor.

Place in a bowl and add

2 tbsps of dijon mustard
3 tbsps of soy sauce
6 tbsps of olive oil (extra virgin)

Mix ingredients and cover the salmon with it (this should be enough for 2-4 lbs) Marinade the salmon in it for 1 hour (or more if you desire) Then grill it outside or sautee in a skillet or bake at 350 degrees in oven until fully cooked through.

Good Luck and Enjoy! ;-)

Answer 4

Coat the top of the salmon with horseradish sauce. (The bite gives it a nice taste. If you don't like horseradish you can use a honey mustard sauce.) Then sprinkle toasted bread crumbs on top. Broil in the oven for 20 - 25 min. Don't overcook--fork should come out clean when you test it. This is a simple recipe and it tastes good. The bread crumbs give it just a little crunch.

Answer 5

One reason I've found that salmon starts to taste fishy is when it's over-cooked.

When I use my George Foreman grill, the salmon cooks in about 7 minutes. Anything longer, it starts smelling and tasting fishy.

I would apply the same principal to other cooking methods of cooking fish. Cook it just enough to done, internal temperature = 145F.

Answer 6

The best way to cook salmon is with asparagus, slices of lemon and couscous wrapped in parchment paper (or aluminum foil) and put it in the oven at 400 degrees for 25-30 minutes. Marinate the salmon with your favorite spices and sauces. Its really, really good and no calories or fat either.

Answer 7

Fish is healthy for you so are: Beans, Blueberries, Broccoli, Oats, Oranges, Pumpkin, Salmon, Soy, Spinach, Tea (green, black, or white), Tomatoes, Turkey, Walnuts, Yogurt, Dark chocolate, and Grilled boneless skinless chicken breasts. These are the "SUPER FOODS"

Answer 8

The frozen salmon is pretty good. Put butter and spices on it. Broil it for a few minutes per side. It turns out kinda crispy on the outside. Its very good and I don't even like salmon

Answer 9

What to Look For
Fresh salmon should never smell fishy. The flesh should be bright and moist and not discolored along the edges. If you're buying a whole salmon, its eyes should be bright and clear; the skin, silvery and shiny, and resilient to the touch.

Keeping Salmon Fresh
Salmon is best when eaten the same day you buy it. But it will stay for a day or two tightly wrapped in plastic and stored in the coldest part of the fridge. You can freeze salmon for up to 6 months. To thaw, take it from freezer to fridge the night before you intend to eat it. Or if time is an issue, submerge fillets in cool water; frozen fillets should be completely thawed in about an hour or two. Never thaw salmon at room temperature because bacteria can build up in the thawed outer portions even as the center remains frozen.

Here are some recipes:

SALMON AND BLUEBERRY SALAD WITH RED ONION VINAIGRETTE
1 medium-sized red onion, thinly sliced in half rings
1/4 cup Regina red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1-1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries

In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.

YIELD: 4 portions

SALMON WITH PINEAPPLE TOMATO SALSA

INGREDIENTS
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
3 tablespoons shallots, chopped
1 teaspoon sugar
1/2 cup diced pineapple
2 large plum tomatoes, diced
1/4 cup chopped fresh basil
salt and pepper to taste
4 (6 ounce) fillets salmon
1/2 cup chicken broth
lemon pepper to taste

DIRECTIONS
-Preheat oven to 375 degrees F (190 degrees C).
-Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
-Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
-Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Answer 10

This is a very "non-fishy" recipe! And although it calls for halibut, I'm sure that salmon could work too:
http://www.gourmet-food-revolution.com/halibut-recipe.html