Two Rules to Cook Salmon Even Those​ Who Hate It

I wouldn’t say I like salmon. It’s funny that I wouldn’t say I like salmon as a professional chef.

Why salmon deserves a second chance

Salmon is something I want to eat. It’s versatile and full of healthy Omega-3 fatty acids. So now I know how to prepare salmon without it feeling like a chore. This is a two-step process that anyone can use for salmon lovers or haters in their homes.

Secret #1

Frozen is best. These fish pieces are safe because they freeze quickly and efficiently (on their capture boat). A fish left unfrozen for too long will develop a strong smell and taste. The fish will taste fresher (i.e. less fishy) if frozen immediately. When the time is right, I take as many salmon filets from the freezer as I like and place them in the refrigerator to defrost. Usually, overnight works well.

Secret #2

Don’t eat raw salmon. I want to enjoy the unique flavours of the Cohos, the Kings, Sockeyes, and the Ketas. But I need help. Enter sauce. This is a herby, garlicky and vinegary sauce that can be used to marinate, steam, or steam fish. It also works as a dressing for salads and roasted vegetables or as a dip for crusty bread.

Enjoy This Delectable Recipe

This is how to make roasted salmon using herby-garlic.

Preheat the oven to 500°FUse foil to line a baking sheet and drizzle with olive oils.Mix the salmon filets with the oil. Season the fish with salt and pepper.For about 5 minutes, roast the salmon until it is opaque on the exterior and translucent on the interior. Don’t be alarmed if you prefer well-done salmon. Continue roasting until the salmon is opaque throughout. The sauce will cover this by making the fish a little drier.

Make the herby garlic sauce while the salmon roasts.

Two small pieces of each of the following herbs (or a combination thereof) can be chopped: flat-leaf parsley, chives and basil. You can also chop any tender, leafy vegetable. Add the chopped herbs to a bowl. You will see the olive oils start to pool around them.

You can grate a garlic clove directly into the bowl or use a Microplane to chop it finely.

A few drops of white or red wine vinegar, some salt and a few grinds of pepper are all you need.

Stir it, and then you can taste it. Is it delicious? You’re there. Are you satisfied? Salt it. Is it salty or sweet? You can add another tablespoon of vinegar. Continue this process until you are satisfied with the results.