Why do most people ruin good salmon monkeying with toppings and glazes?

[Anonymous]

Anonymous wrote:Good salmon filets cost as much as prime beef filets at WF. I won’t turn salmon down when it’s made with all sorts of exotic preparations, but am I the only one that prefers it simply baked with salt, pepper, and drizzle of olive oil? It’s such a great flavor on its own, it doesn’t need anything — like a prime beef filet mignon.

You don’t even have fresh lemon on it? You don’t get to judge other people, my god.

[Anonymous]

The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

[Anonymous]

Why do the big stores not sell salmon steaks? Years ago I could find them easily. Not anymore. Only filets.

[Anonymous]

I'm with you.

[Anonymous]

I love salmon grilled outside with olive oil, salt and pepper.

I have done a soy miso glaze with some toasted sesame seeds but do above most of the time. So simple.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Good salmon filets cost as much as prime beef filets at WF. I won’t turn salmon down when it’s made with all sorts of exotic preparations, but am I the only one that prefers it simply baked with salt, pepper, and drizzle of olive oil? It’s such a great flavor on its own, it doesn’t need anything — like a prime beef filet mignon.

You don’t even have fresh lemon on it? You don’t get to judge other people, my god.

I’m OP. If we have lemons, sure, maybe a squeeze. Doesn’t need it though. Don’t miss it when we don’t have lemons.

[Anonymous]

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

[Anonymous]

OP I agree with you. And I’ll take it one step further-It’s a travesty when people either take off the skin, or don’t bother cooking it to a delicious, salty crisp. It’s one of the main reasons I almost exclusively pan sear salmon.

[Anonymous]

WF has salmon steaks.
I like a little white miso on mine. Crispy skin

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The super expensive Alaskan sockeye doesn't taste as good to me as the farmed Atlantic. I can eat the farmed Atlantic slow roasted with a little lemon. Sockeye needs a curry or teriyaki to taste good. This is just my opinion, obviously.

Farmed salmon is the feedlot ribeye of the sea. Reminds me of the people that disparage grass fed beef.

I personally don’t like farmed salmon but it does have a milder flavor and seems somehow higher in fat content. (To me it seems almost wet or mushy). I definitely know people that prefer the farmed salmon because of the milder taste. If it’s something like sockeye that Ms going to have a gamier taste that some people don’t like.

This is like comparing a high end feedlot ribeye steak to a grass fed top sirloin. Of course the feedlot ribeye is going to have a higher fat content and be “buttier.” Ever have wild chinook or coho?

Farmed salmon are grown in pens and forced fed, pumped full of antibiotics, and given supplements to dye their meat pink. They carry sea lice which they spread to wild fish passing by. Their waste pollutes. They escape pens and compete with wild runs for food. They say they are sterile and can’t breed with wild stocks, but like Jeff goldbug in Jurassic park said, “nature will find a way.” We shouldn’t be eating it, and we shouldn’t be acting like it’s a guilt free food. Farmed salmon is incredibly damaging.

Plus, it’s just bizarre foodie type people want to act like salmon snobs or experts on how it should be repeated, but don’t demand wild salmon. When it’s out of season it’s out of season. Thats the natural way.

[Anonymous]

^prepared, not repeated. Ugh.

[Anonymous]

Foods taste different to different individuals depending on individual distributions of taste receptors .

https://www.bbc.co.uk/bitesize/articles/zdcgpg8#:~:text=Those%20flavours%20fall%20into%20five,especially%20true%20for%20super%20tasters.

[Anonymous]

In breaking news: people have different preferences!! Shocking, I know

The Trader Joe’s Salmon rub is a great blend, my whole family loves it.

[Anonymous]

How boring to want any protein or meal to be cooked/served the exact same way every time.