Salmon is one of the most popular and nutritious fish available. Loaded with protein, omega-3 fatty acids and various vitamins and minerals, salmon can be a healthy addition to any diet. However, it’s common for salmon to end up tasting overly fishy, dry or just plain boring.
The good news is that with a few simple preparation tricks, you can make salmon taste absolutely delicious – even converting the staunchest salmon hater! In this comprehensive guide, I’ll share 15 foolproof ways to make salmon taste irresistible every time
Start with High-Quality Salmon
The foundation of great tasting salmon is using fish that’s as fresh as possible. Whenever feasible, opt for wild-caught salmon over farmed. Varieties like sockeye, coho and king salmon have a richer flavor and color.
When buying fresh salmon, choose fillets that are firmly fleshed shiny and without any drying around the edges. Give raw salmon a sniff – it should have a clean mild scent without any fishiness or ammonia odor.
Frozen salmon, when processed promptly after catching, can be just as tasty as fresh. Look for vacuum-sealed, individually frozen fillets without signs of freezer burn.
Rinse and Pat Salmon Dry
Before cooking, rinse salmon fillets under cool water and pat dry thoroughly with paper towels. This removes any excess moisture and allows the fish to caramelize and sear properly during cooking for enhanced flavor.
Brine the Salmon
A quick saltwater brine seasons the salmon and helps it retain moisture during cooking. Dissolve 3 tbsp salt in 4 cups water. Submerge fillets and let soak 15-30 minutes, then rinse and pat dry.
Lightly Oil the Fish
Brushing salmon with just a teaspoon of oil – like olive, avocado or grapeseed – before cooking improves browning and adds flavor as the fish cooks.
Generously Season
Simple salt and pepper can be great, but experiment with spice rubs, fresh herbs, citrus zests, minced garlic or other seasoning blends. Apply right before cooking so flavors don’t leach out.
Cook Until Medium-Rare
For tender and moist salmon, cook just until opaque on the outside and still slightly translucent in the center. Flaking the thickest section with a fork checks for doneness.
Allow Salmon to Rest
Letting salmon fillets sit for 5-6 minutes after cooking allows them to finish cooking gently without overcooking the outer portions.
Serve Salmon Warm or at Room Temp
Salmon tastes amazing when enjoyed immediately after resting. Serving it warm or at room temperature enhances the buttery texture.
Pair with Bright, Bold Flavors
Cut through salmon’s richness by pairing it with something acidic like citrus, vinegar, yogurt sauce, mustard or ginger. Sweet glazes made with honey, brown sugar or fruit make a nice contrast too.
Embrace Other Cooking Methods
Beyond basic pan searing or baking, try poaching, grilling, broiling or even air frying your salmon for different textures and depth of flavor.
Cook Thoroughly
To avoid any foodborne illness, always cook salmon to an internal temperature of at least 145°F, or until opaque in the center. Use a food thermometer for accuracy.
Add a Flavorful Crust
Coating salmon fillets with crushed nuts, savory breadcrumbs, herbs or a mixture before searing or baking builds a complementary layer of texture.
Use a Instant-Read Thermometer
These affordable probes take the guesswork out of doneness. Cook salmon to 145°F for foolproof perfection every time.
Make a Flavorful Compound Butter
Topping salmon with a pat of herb-garlic butter or another flavored butter as it finishes cooking adds tons of taste.
Glaze the Fish
Sweet and savory glazes made with honey, brown sugar, miso, soy sauce, fruit and more make salmon irresistible. Apply glaze halfway through cooking.
Infuse Aromatics
Placing lemon slices, fresh herbs, garlic and other aromatics right on the salmon as it cooks gently infuses their flavors.
With these easy tricks for selecting, preparing and cooking salmon, you can enjoy delicious, foolproof salmon fillets anytime – even converting the biggest salmon skeptic! Experiment with different seasonings, sauces and cooking methods to keep your salmon tasting sensational.
Frequently Asked Questions About Making Salmon Taste Better
What is the best way to cook salmon for maximum flavor?
Cooking salmon in a foil pouch with olive oil, citrus slices and herbs allows the fish to gently steam in its own juices. This infuses it with tons of flavor and keeps it incredibly moist.
How can I make my salmon less fishy tasting?
Soaking salmon briefly in milk before cooking helps reduce strong fishy odors and flavors. The milk proteins bind with the compounds that cause fishiness. Rinse off the milk before cooking.
What herbs pair well with salmon?
Fresh dill, parsley, basil, cilantro, tarragon, rosemary and thyme all make great herb pairings with salmon. Citrus herbs like lemon balm, lemon verbena and lemon thyme complement salmon too.
Should I cook salmon skin-on or skin-off?
This comes down to personal preference. Leaving the skin on helps keep salmon moist and adds crispiness when pan seared. However, the skin can be removed before or after cooking if desired.
What are good side dishes with salmon?
Some tasty sides to serve with salmon include rice pilaf, roasted potatoes, sautéed greens, fresh green salad, roasted asparagus or grilled vegetable skewers.
How do I know when salmon is done cooking?
Check for doneness using the “flake test” – gently press on the thickest part of the fillet with a fork. If it flakes apart easily, it’s cooked through. For an exact temperature, use an instant thermometer to check for 145°F.
Can I reheat leftover cooked salmon?
Yes, leftover cooked salmon keeps well for 2-3 days refrigerated. Reheat gently in the microwave with a splash of liquid or on the stovetop over low heat until warmed through. Avoid overcooking when reheating.
With a combination of high-quality ingredients, proper technique and bold flavors, you can make salmon taste absolutely succulent every time. Follow these tips for salmon even the biggest critic is sure to enjoy.
Finnish Salmon Soup aka Lohikeitto
Being a Finn, you might say Im biased and while that may be a little true, I have served this Finnish Salmon Soup to others who I know dont like salmon as a test (with their consent of course) and the results have been extremely positive on all accounts.
The combination of heavy cream, potato, dill & onions help to balance the taste of salmon some dont like, and dare I say they get absorbed into the fish giving it a much milder flavor.
While this recipe works with almost any fish, I prefer significantly prefer it with salmon.
Garlic Butter Salmon Baked in Foil
Another bake-in-foil favorite is this garlic butter salmon recipe which shares the same super-easy process as above, but basically with just a little different flavor for those who dont like dill or just want something different.