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

FAQs

What can I add to salmon to make it taste better? ›

What are the best flavors for salmon? But like all fish, salmon is a little delicate and also works well with more subtle flavors like fresh herbs and citrus. If you're looking to go the simple route with your salmon, zest or juice a lemon to bring out the richness of your fish.

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.

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.

So the results were in—the fat in salmon oxidizes when it is exposed to the air as well as to heat, so the longer the cook (or re-cook), the stronger the flavor. For the mildest flavor, cook salmon and other fatty fish as briefly as possible (consider gentle poaching).

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it. Lemon. A finishing squeeze of fresh lemon juice adds freshness and brightness.

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.

It's rich in protein, omega-3 fatty acids, and many essential vitamins and minerals. Salmon has a distinct, rich flavor that is often described as "umami." There are several different species of salmon, and each has its own unique taste and texture.

What flavors go well with salmon? ›

Citrus — I attest to the zest, because there are few things like the big and effortlessly sunny flavors of lemon, lime, grapefruit and orange to turn up the salmon flavor essence.

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste. Cooking the fish using a cooking method that will not allow the fishy flavor to become pronounced, such as grilling, baking, or steaming can help as well.

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.

Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess. You've most likely been poaching your fish in wine, butter, or oil.

This can be done by cooking the fish in foil or by adding other ingredients to the recipe that will help to mask the strong fishy taste of the fish. Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.