How we cook Salmon

Growing up, I really hated salmon. It's still a hit or miss experience when dining out, because Salmon can be VERY fishy/stinky if prepared improperly. So here are some tips and tricks for cooking salmon properly, so you can enjoy it as intended.

Couldn't resist tasting before the photo op. This is a 1/4lb wild caught salmon served with homegrown blue potatoes(with thyme and butter) and local green beans

• Always buy fresh. We live across the street from a grocery store which makes this easier
• Know your portion. We portion at around 1/4lb so while wild caught salmon costs ~$12/lb, it costs us $6 for dinner.
• Always dry off fish before cooking it in oil. Water and hot oil are not a good combination.
• Black Walnut oil helps negate that fishy flavor. Our local grocery stores sell this. Since I use it mostly for cooking fish, i keep it in the fridge. It remains liquid in the fridge.
• The skin scrapes right off after you cook it. I like to put mine in the pan skin side down first so i can remove the skin while the other side is cooking. We give the crispy skin to our dog as a special treat.
• Cook salmon 5-7 minutes or to a doneness of your liking
• Salmon is versatile and pairs well with many flavors. It goes great with fruity dressings or with dill and cream, and is a favorite in our house.