Salmon: do you like or dislike it?

Wombat457 said:
Think I'll just pass on the salmon and stick with the fish I know are great tasting :)
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Thats a safe bet. But I never order salmon dining out because I have found that often restaurants leave the skn on, which is very fishy tasting, as is the thin layer of brown flesh close to the skin. Crispy skin is popular with some. It can ruin an entire dish, IMO. I do order the salmon nigiri at the sushi restaurants and it's never fishy (I certainly would not go back if it were).

Also, I buy sushi grade from the grocery store. Preparing at home I either buy skinless or remove it myself, scraping the brown skin off as well. I like to cook it (baked at a low temperature) with a lemon, butter garlic and dill sauce. It goes nicely with asparaus and wild rice. I also like it in deconstructed sushi bowls.

My DH has had success with smoking salmon on our electric smoker I bought him a few years ago. I like smoked salmon on bagels with cream cheese, thinly slice shallot or red onion, capers, and avocado. I do not care for lox, I like hot cured salmon that flakes apart. I'm not fond of the texture of cold smoked fish.
 
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Here's a couple of photos of my deconstructed salmon sushi bowl. It has sushi rice, salmon, cucumber, avocado, smelt roe, scallions, and nori slivers on top. And of course wasabi and soy. Usually I sprinkle with sesame seeds but I forgot.

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The skin of the fish has collagen from one video I watched recently, the Japanese fight for the skin, so this is why I now buy fish with skin. I buy Black Cod filets, come frozen from Alaska at Costco, they have great Omega-3, plus they are already marinated in teriyaki sauce. All i have to do is thaw and bake or pan fried with very little oil.
 
SoCalZone10 said:
The skin of the fish has collagen from one video I watched recently, the Japanese fight for the skin, so this is why I now buy fish with skin. I buy Black Cod filets, come frozen from Alaska at Costco, they have great Omega-3, plus they are already marinated in teriyaki sauce. All i have to do is thaw and bake or pan fried with very little oil.
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The skin of all animals has collagen, and on chicken in particular, it is so tasty that I often toast it in my toaster oven until crisp and eat them or use them as a topping on something else. To me, the skin on fish does not taste good and I can get my collagen elsewhere (like with homemade bone broth). I will make my own seafood stock from crustacean shells though. Fish skin is one of those "to each their own" things I suppose!

Edited to add: Wombat457, teriyaki is great at masking fishy flavors, BTW.
 
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badjak said:
I quite like the skin, but I have accepted that my taste buds are not "normal".
Proof of point, whenever I find a restaurant I really like, it closed within 3 to 6 months because of lack of clients!
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I think you and I both know that I am the one who has the picky and perhaps abnormal tastes, LOL! My cousins in Texas were quite amazed, as are most people, that I don't like sweet potatoes or yams, sweet squashes, eggplant, liver and other organ meats, etc.

If crispy fish skin wasn't popular, then it wouldn't be left on the fish in some of the best restaurants in our area, nor would it be highlighted on cooking shows here. So I'd say your taste buds are spot on in the culinary world!
 
JAS_OH1 said:
The skin of all animals has collagen, and on chicken in particular, it is so tasty that I often toast it in my toaster oven until crisp and eat them or use them as a topping on something else. To me, the skin on fish does not taste good and I can get my collagen elsewhere (like with homemade bone broth). I will make my own seafood stock from crustacean shells though. Fish skin is one of those "to each their own" things I suppose!

Edited to add: Wombat457, teriyaki is great at masking fishy flavors, BTW.
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I really didn’t know, as clueless as ever until I watched the video about Japanese and longevity. Honest in the past I buy fish without skin from the shop.
 
SoCalZone10 said:
I really didn’t know, as clueless as ever until I watched the video about Japanese and longevity. Honest in the past I buy fish without skin from the shop.
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Every day is a learning process for me (hopefully). I'd be glad to say at the end of my life that I learned something new every day of it.
 
I love salmon, grilled, baked, or pan seared! Even when I just order a salad in restaurants, I usually have it topped with a salmon filet. There's all sorts of ways to make it, too, from super simple to more complex.

As breakfast.
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Grilled on a cedar plank.
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Pan seared with a white wine vinegar / anchovy / caper / garlic sauce.
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Pan seared with soubis and pomegranate molasses.
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I'll add, too, that it's almost half the price of many other fish, like halibut, Chilean sea bass, swordfish, or yellowfin tuna, etc.
 
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Gone Hiking said:
I love salmon, grilled, baked, or pan seared! Even when I just order a salad in restaurants, I usually have it topped with a salmon filet. There's all sorts of ways to make it, too, from super simple to more complex.

As breakfast.
View attachment 138031

Grilled on a cedar plank.
View attachment 138032

Pan seared with a white wine vinegar / anchovy / caper / garlic sauce.
View attachment 138033

Pan seared with soubis and pomegranate molasses.
View attachment 138034

I'll add, too, that it's almost half the price of many other fish, like halibut, Chilean sea bass, swordfish, or yellowfin tuna, etc.
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Yeah, Chilean seabass here can be nearly $40 lb. I can get ahi tuna for a reasonable price, though. Salmon, even the wild line caught, is always much more reasonable.
 
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