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

[Anonymous]

Anonymous wrote:Can someone teach me how to simply prepare salmon on the stove or in the oven? I don't know a lot about cooking fish. I would appreciate it!!

Poaching is pretty foolproof. Just boil seasoned water and put filets in.

[Anonymous]

Anonymous wrote:

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.

There's no reason to avoid wild salmon out of season -- if you're buying wild Pacific salmon from a store on the East Coast, there's a 99.9% chance that salmon has been frozen (even if its not when you're buying it). Unless you know a fisherman who will send it by air freight directly to you (this can be done, but it's expensive), the fish has been frozen. Many fishermen freeze it on the boat. If you fly to Alaska and catch it yourself, the outfitter will freeze it for you to bring back with your luggage. It's better if you're cooking it on the shore moments after being caught, but frozen wild salmon is better than fresh farmed salmon.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not everyone agrees with you. Don’t you know that?!

+1

and it stinks, so the glazes, etc. help cover up the smell for other and keep the house from stinking for days.

High end salmon only stinks if you don’t cook it same day you buy it. Or you bought old stock.

+1. If you’re buying salmon that stinks, the salmon is the problem. It shouldn’t.

[Anonymous]

Because they like variety!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

There's no reason to avoid wild salmon out of season -- if you're buying wild Pacific salmon from a store on the East Coast, there's a 99.9% chance that salmon has been frozen (even if its not when you're buying it). Unless you know a fisherman who will send it by air freight directly to you (this can be done, but it's expensive), the fish has been frozen. Many fishermen freeze it on the boat. If you fly to Alaska and catch it yourself, the outfitter will freeze it for you to bring back with your luggage. It's better if you're cooking it on the shore moments after being caught, but frozen wild salmon is better than fresh farmed salmon.

Agreed, I was meaning to imply that if the store doesn’t have wild, just don’t eat salmon.

I talked to the fish guy at Costco a few months ago. Apparently the sockeye there is now “never frozen.” I’m not sure how they get it from the boat in the pnw to Maryland without freezing it, but it does taste like it. Much better than previous years.

[Anonymous]

Mmmm....salmon monkey 😋🤤

[Anonymous]

There is a simple reason why fish and meat stink. It’s the plastic wrapping. Fish could b super fresh, but few hours in plastic and th stink is there.

[Anonymous]

We brush with oil/butter/soy sauce/garlic/lemon, put it skin side down on top of foil on the grill. It cooks fast, you want it still somewhat soft when you take it off.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

There's no reason to avoid wild salmon out of season -- if you're buying wild Pacific salmon from a store on the East Coast, there's a 99.9% chance that salmon has been frozen (even if its not when you're buying it). Unless you know a fisherman who will send it by air freight directly to you (this can be done, but it's expensive), the fish has been frozen. Many fishermen freeze it on the boat. If you fly to Alaska and catch it yourself, the outfitter will freeze it for you to bring back with your luggage. It's better if you're cooking it on the shore moments after being caught, but frozen wild salmon is better than fresh farmed salmon.

Agreed, I was meaning to imply that if the store doesn’t have wild, just don’t eat salmon.

I talked to the fish guy at Costco a few months ago. Apparently the sockeye there is now “never frozen.” I’m not sure how they get it from the boat in the pnw to Maryland without freezing it, but it does taste like it. Much better than previous years.

Got salmon at Costco earlir this year and I was surprised how good it was. It had been years since I bought it at Costco and I didn’t remember it being that good.

[Anonymous]

I agree with OP. Salmon doesn’t need a sauce. It’s fatty enough.


If cooked well, it should be moist and flaky, never dry. The only thing you really need on salmon is salt, lemon, garlic, and butter or olive oil and even that’s a few pinches of each and to taste. It’s not slathered on. Good quality salmon doesn’t need a glaze. It just needs a light sprinkle to taste of salt, lemon, oil

[Anonymous]

Because Soy Vay. If you know, you know.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Not everyone agrees with you. Don’t you know that?!

+1

and it stinks, so the glazes, etc. help cover up the smell for other and keep the house from stinking for days.

High end salmon only stinks if you don’t cook it same day you buy it. Or you bought old stock.

This always makes me chuckle. You are either buying farmed salmon that has likely been frozen and thawed or you are eating wild alaskan salmon that has made the journey across the country. None of these fish were swimming alive the day before you bought it. So the 1-3 days it sit in your fridge is likely not the culprit.

[Anonymous]

Yes. You are the only one.