If you want to reduce or eliminate the fishy taste from salmon, there are several techniques you can try:
Freshness: Start with fresh salmon that has been properly stored. Fresher salmon tends to have a milder flavor and aroma compared to fish that has been stored for a longer time.
Quality sourcing: Opt for high-quality salmon from reputable sources. Wild-caught salmon often has a cleaner taste compared to farm-raised salmon.
Remove the skin and dark meat: The skin and dark meat of the salmon can contribute to the fishy taste. Consider removing the skin and any dark-colored flesh before cooking.
Marinating: Marinating the salmon can help mask or reduce the fishy flavor. Acidic ingredients such as lemon juice, lime juice, vinegar, or even wine can help neutralize the fishy taste. You can marinate the salmon for 30 minutes to a few hours before cooking.
Seasonings and herbs: Use flavorful seasonings and herbs to complement and balance the taste of salmon. Garlic, ginger, dill, parsley, thyme, and citrus zest are popular choices that can enhance the flavor and reduce the fishiness.
Cooking methods: Choosing the right cooking method can help minimize the fishy taste. Grilling, broiling, baking, or poaching salmon can help retain moisture and reduce the strong flavor compared to frying or sautéing.
Fresh accompaniments: Serve the cooked salmon with fresh and flavorful accompaniments such as lemon wedges, a squeeze of citrus juice, or a light sauce like a dill sauce or a citrus glaze. These additions can brighten the overall taste and complement the fish.
Remember, salmon does have a distinct flavor, and some people may enjoy the natural taste while others may find it fishy. Trying these techniques can help reduce the intensity of the fishy flavor, but it may not completely eliminate it.