Salmon Fillet Tips
How do you get the fishy taste out of salmon?
Fresh fish should be firm and have a mild or nonexistent aroma. While salmon has a stronger flavor than—say, tilapia—it should never smell acrid. To tame that mild fishy flavor, soak your fresh salmon fillet in cold milk in the refrigerator before cooking. The milk won’t soak into the salmon, but the proteins in the milk will bind with the proteins in the fish that create that fishy smell and flavor. After 20 minutes, pat the salmon dry with paper towels and prepare according to your recipe. Discard the milk!
Do you have to wash salmon fillets before cooking?
You don't need to rinse fish before you cook it. Cooking is actually the best way to kill any surface bacteria that may be on the fish. Rinsing fish before cooking increases the chances that bacteria will be splashed in and around your sink and food preparation area.
Is it better to bake or pan-fry salmon?
Baking, frying, poaching, grilling or roasting are all delicious methods for preparing salmon, and personal preference prevails. While some methods are a little lighter on the calories, pan-frying salmon in a teaspoon or two of extra-virgin olive oil is still a healthy option.
What vegetable is best with salmon?
Since salmon cooks pretty quickly, choosing a complementary vegetable is as easy as choosing one with a similar cooking time. Have your steamer ready to add fresh green beans or broccoli while the salmon poaches. If you're grilling, try this Tarragon Asparagus recipe
. For a baked option, these Garlic Roasted Brussels Sprouts
will roast in the oven while your salmon roasts.Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager
1 fillet: 301 calories, 19g fat (4g saturated fat), 85mg cholesterol, 529mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.