Anonymous wrote:Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

You've never had good salmon cooked well. It's flaky moist and delicious. It's hard to find in restaurants but if you know what you're doing and make it yourself it's fantastic.

I grew up in the NW with access to great salmon and I like it lots of different ways. After I got pregnant, though, I could no longer tolerate it plain. Something about the smell of cooked salmon puts me off. I'm fine with raw, like in sushi.

Salmon is a very flexible protein and can be great many ways. The only way it is bad is overcooked, so I guess that rules you out as an arbiter of taste!

Most people do not buy good salmon - or have the palate to appreciate it (so they dump tons of sauces etc).

Anonymous wrote:Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

Bake completely covered at 450 for 20 minutes up to 22 degrees if it’s thick. 19 if it’s a thinner filet

Get it from Costco then cut it and have enough fish to eat 3 meals

Anonymous wrote:Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

lol. I’m an adventurous eater but I still prefer good salmon prepared simply. I also prefer a good filet mignon on its own. Salt, pepper, olive oil or butter (steak) is all they need! It’s like people loading up a great pour over coffee with flavored creams and sugar.

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.

Curious why so many use salt ?

Becasue salt is great?

Anonymous wrote:I will only eat GOOD salmon raw with soy sauce. It needs nothing else!
OK salmon should be seared a little on the outside and a touch of dijonnaise-type sauce.
Definitely doesn't need any sort of sweet glaze or spicy rub. It's so flavorful.

I dislike raw salmon. But OP can't see that people have different tastes?

Because they like it like that? Because they like the taste of it?
I am all for steamed salmon with a bit of lemon, but I also love teriyaki-glazed salmon.

I eat salmon a few times a week and usually just air fry it plain with a bit of olive oil and garlic salt. Or buy sushi grade and eat it raw with soy sauce. But recently I ordered it at a work lunch and it came with an herb butter sauce that was truly delicious.

I don’t need the extra calories of a sauce at home, but I had forgotten how good a flavored butter can be!

Hot take: plain cooked salmon is boring. Even when it's cooked well, it's usually dry. Plain salmon is what boomers in Chevy Chase order at Le Ferme when they aren't eating an egg salad sandwich.

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.

Curious why so many use salt ?

Because salt makes food taste better.

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

This. I regularly do all of the previously mentioned preparations and enjoy all of them. This is a good mustardy one: https://catzinthekitchen.com/2016/09/honey-mustard-salmon.html

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.

Curious why so many use salt ?