How to get rid of fishy taste in salmon

Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways? For an oven-roasted salmon recipe that would give us a nicely browned exterior and a silky, moist interior, we developed a hybrid roasting method, preheating the oven to 500 degrees but then turning down the heat to 275 just before placing the fish in the oven. The initial blast of high heat firmed the exterior and rendered some excess fat. The fish gently…

If you don't like fish with a strong fishy odor or taste, select milder varieties such as tilapia, halibut, flounder, Arctic char and catfish and stay away from bluefish, salmon and other distinctly flavored species.

Find out how to make fish taste less fishy with these dietitian-approved tips, like soaking seafood in lemon, that effectively remove the fishy taste from fish.

Need to learn how to remove salmon skin from salmon? Grab a knife and a cutting board, and we'll show you.

If you're looking to remove the skin from salmon, there's a surprisingly simple method to slip it off before it hits your skillet, oven, or grill.

For subtle flavor and crispy skin, try this Japanese cooking technique.

Herbs, spices and seasonings for fish not only flavor your fish, but they can also cover up the smell. Once the fish is cooked and paired with a herbaceous sauce, you may not notice the smell anymore. Pin this to your cooking board & read the full article. There are more way to get rid of fishy smell from fish.

Some foods might heat up fine with a spin in the microwave, fish isn't one of them. Reheating salmon this way can end up seriously drying it out. Luckily, there are other ways to reheat your salmon that won't destroy the fish's texture or make your kitchen smell like a fish market.

Here are the basic steps to skin a piece of salmon. Follow along if your recipe calls for salmon with the skin removed. All you need is a cutting board, a sharp knife and a fresh salmon fillet.