Piece of beetroot marinated salted salmon with pink salt and pepper served on baking paper over light green pin-up style background Top view, space. (Photo by: Natasha Breen/REDA&CO/Universal Images Group via Getty Images)
How To Cook Less 'Fishy' Salmon
By Heidi Chaya
Salmon is a popular and healthy source of protein with vitamin B, selenium, and a high omega-3 content, but some people don’t enjoy the fishy flavor. Fortunately, there are several ways to tone it down during preparation and cooking to ensure an enjoyable meal.
Ocean fish have an amino acid called trimethylamine oxide which turns into trimethylamine when the fish dies, and this is what causes a fishy smell and taste. To try and minimize this, you should choose the freshest, high quality salmon, cut out the dark bloodline (which stores fishy flavor), and clean the meat briefly and pat it dry.
Citrus can keep trimethylamine at bay, which is why many fish dishes call for tomatoes, lemon, or vinegar. You can also incorporate a sugary element like miso or honey to help mask the strong fishy flavor.