"After years of making salmon recipes, I can finally say: I know a thing or two about how to cook this popular fish! I used to become frustrated by salmon that came out "fishy" tasting and mushy (has this happened to you?). So I started on a quest to nail based baked salmon, then moved on to different cooking methods and flavor combinations. As I went along, luckily I found my family loved these recipes, too."
"When buying salmon for these salmon recipes, there's one rule to keep in mind: get the best quality fish you can find and afford! Low quality salmon can taste very fishy and have a mushy texture or ooze that white stuff once it's cooked. The quality of the fish can make or break your salmon recipe! Here's what to look for:"
"Look for wild-caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.) Tend toward fresh salmon. Buying salmon fresh from the fish counter usually has the best flavor. Frozen can work too, just try to find high-quality frozen salmon and not a big economy-sized bag."
Reliable salmon recipes produce tender, flavorful results for busy weeknights and special occasions. Family-tested methods include baked, grilled, pan-seared, marinated, broiled, tacos, burgers, salads, and bowls. Quality of the fish strongly influences flavor and texture; low-quality salmon can taste fishy, become mushy, or exude white protein when cooked. Prefer wild-caught or well-regulated farmed options and buy fresh when possible; high-quality frozen salmon can also work. Choose salmon varieties by flavor and price—Coho for mild flavor and King for richer taste at a higher cost. Learn basic doneness cues and use appropriate cooking techniques to avoid overcooking.
Read at A Couple Cooks
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