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A recipe to really bring out that wild-caught salmon flavor... ?

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A recipe to really bring out that wild-caught salmon flavor... ?

linguafood | Dec 4, 2009 10:41 AM

I have some fairly expensive line-caught salmon filet waiting to be appreciated. Last time I made them, I overcooked them (dammit) while baking them in the oven. I guess I kept waiting for the color to change, not realizing that they don't get nearly as pale as farmed salmon.

It did bring out some whitish goo that I found strange... I don't think it was fat, as these filets seem to be on the leaner side.

To make a long-winded question (>yawn<) come to an end: does anyone have a nice prep that brings out the flavor, but a tad more interesting that maple salt & pepper?

I'm thinking of either baking or broiling. Poaching I think would be waste (?), and pan-frying is gonna stink up the place all fishy-like '-)

TIA.

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