The Secret to Better Salmon Is Salt (Published 2023) (2024)

FAQs

What can I put on salmon to make it taste better? ›

Brining salmon, or any other fish, simply means preparing the fish with salt. Many recipes use herbs and spices as well, but they all share salt as a base. Brining a fillet of fish allows salto to soak into the flesh, infusing flavors deep inside while also keeping the fillet tender and juicy as it cooks.

The other option is dry-brining, or curing. Instead of soaking in saltwater, you simply sprinkle the fish with salt. This might involve fewer dishes, but when it comes to cooking salmon, Brown avoids it for good reason: Wet-brining distributes seasoning more evenly.

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.

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.

How to Control Salmon's Fishiness with a Milk Bath. You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

Salmon-washers might also believe that rinsing the seafood first can help erase any fishy taste or smell and improve the fish's texture. However, both the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) advise that you shouldn't wash any fresh seafood before cooking it.

When ready to cook, remove the salmon pieces from the brine, discarding the brine. Rinse the salmon pieces under cold water and pat dry.

Hold the salt

According to City Fish Market, you should never salt your fish more than 15 minutes before you plan on cooking it. The salt will draw the moisture out of the fish and the cooking process will dehydrate it even further, leaving you with an undesirable cut of seafood.

A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty.

Is dry brine just salt? ›

Dry brining is a popular technique used by many backyard grill masters and professional chefs to enhance the flavor and juiciness of meat before cooking it. Unlike a wet brine that submerges meat in a saltwater solution, dry brining relies solely on salt to work its magic.

Dry brining fish is neater, much faster and more efficient. For a batch, I use two cups of salt and two cups of brown or white sugar. I grind about four tablespoons of whole cloves and a big handful of bay leaves and mix this in with the sugar and salt. Dump it in a bowl and then dredge the washed fillets.

Chinook salmon (Oncorhynchus tschawytscha), also known as King salmon, is considered by many to be the best-tasting of the salmon bunch. This large variety has a high-fat content and corresponding rich flesh that ranges from white to a deep red color.

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.

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.

Yogurt or Crème Fraîche Sauce

A creamy but slightly tangy sauce works really well with salmon, and it's why sour cream-dill sauce over salmon is such a classic. Try mixing in curry powder, Sriracha, or scallions into yogurt or crème fraîche for an easy, elegant salmon topper.

A seared fish necessity. Butter + Oil. 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.