It’s okay to not like something, OP.

Roast on a bed of sliced lemons with olive oil and seasoning and skin side down. Find frozen wild, not farmed.

I really like the wild salmon burgers you can can just grill at home. They have them at Whole Foods - super easy.

If nobody in your house likes salmon, find another fish. Its ok. You do not have to serve salmon to be healthy. There are plenty of other foods.

Given mercury and other issues I question whether this is really worth doing for health reasons. You might be better off finding a legume-based meal that you like.

Anyway, as someone who enjoys salmon: get a filet that is the same width all the way through. Place skin-down on oiled tinfoil on a baking sheet. Apply either a store-bought salt rub or crushed seasoned nuts generously to the flesh side and cook at high heat for a short time - I do 11 minutes at 425. It should be rare in the middle.

Our whole family really likes the salmon rub from Trader Joe’s. It’s salty smoky and sweet. You rub a LOT on each piece. We usually grill them on cedar planks but if it’s bad weather we do it in the oven. Use a meat thermometer to get the timing right.

ItMs really quite bad for the environment, unless you catch your own or know someone who does. Farmed salmon (and farmed fish in general) is disgusting and not worth eating.

Get thinner fillets. Try teriyaki marinade. Salmon sliders are also good and you can cut the salmon into smaller pieces before cooking.

Where are you getting your salmon? You definitely need to start with good product.

Cooking is a matter of preference and equipment (I prefer mid-rare convection). Make sure your cuts are uniform. Log temps and timing. Adjust until you get it how you like it.

Season fresh - fresh lemon, fresh cracked pepper and salt. Fresh dill and capers are common. Olive oil.

I brush it with olive oil, season it with salt and pepper, and then roast it in the oven at 400 degrees for 18-20 minutes. I like it cooked all the way through but not dry, and that usually does the trick.

Cook whole wild fillets on a pellet grill with some rub. 350 for 20 minutes. Perfect every time.

Anonymous wrote:

Anonymous wrote:Wish I could OP but it's fishy. And I hate fish. I can cook it though, and I've had best luck baking it from frozen, slightly thawed, in a siracha honey sauce. Family likes it super rare so I guess that works.

Do you have a recipe for honey siracha sauce?

Sorry I don't- I just mix Mae Ploy giant bottle of siracha we get with honey.
But there's lots of options on google that look fancier than what I do and give more instructions:
https://stateofdinner.com/honey-sriracha-salmon-recipe/

Anonymous wrote:Wish I could OP but it's fishy. And I hate fish. I can cook it though, and I've had best luck baking it from frozen, slightly thawed, in a siracha honey sauce. Family likes it super rare so I guess that works.

Do you have a recipe for honey siracha sauce?

Wish I could OP but it's fishy. And I hate fish. I can cook it though, and I've had best luck baking it from frozen, slightly thawed, in a siracha honey sauce. Family likes it super rare so I guess that works.

We are trying to eat healthier in our house with fish once a week. But no matter how I make salmon no one likes it. It came out too mushy in the air fryer. Baking seems to leave half overcooked and half undone. I pan fried it last night and it was awful. I find it overcooked at restaurants sometimes too. I do like it with sugary sauces but that seems to defeat the purpose. Given how expensive it is, what’s the trick to making it well? Or is there another fish that’s easier to work with (and without the mercury or tuna?).