Salmon without the fishy taste

November 12th, 2011 :: 3 comments

I’ve been a vegetarian off and on since I was 15. I don’t remember ever eating fish, because I was incredibly picky with meat from an early age. I still enjoy cooking it for Dustin and rely on his feedback on how it tastes. Every time he orders fish from a restaurant he says that the fish I make at home is better, so that has to be a good sign. Dustin hates the fishy taste of fish dishes so I use ingredients that will get rid of that and add flavors to it.


Salt (preferably sea salt)
Rosemary (preferably fresh)
Salmon (Wild if you can get it, I found it’s important to have the skin on one side)


Cut Wild salmon into slices. About 2 inches wide. The thicker you slice it the longer it will take to cook.

Do not remove the skin. It keeps the moisture in the fish.

Add your garlic, pepper, and salt

Wash your rosemary and pull the leaves off. Add that to the fish.

Top the fish with sliced lemons. The lemons are a key to keeping the moisture and getting rid of the fishy taste.

Bake the fish for about 25 minutes at 350 degrees.

When the fish is flaky it’s done.

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§ 3 Responses to Salmon without the fishy taste"

  • S. K. says:


    This is my first time visiting your blog. I love all of your photos of food!
    I also dislike the fishy taste of fishes and seafood, so at the local fish shop they suggested I bathe the fish in beer for an hour before cooking. I’ve done it a few times and works out nice. I’m not sure if it adds more calories though. Anyways, at culinary school they emphasized not to add lemon juice before cooking because it can turn bitter. Good luck!
    Keep up the nice posts!

    • Joann says:

      Good to know. I found a few recipes that specified using sliced lemons. I wonder if that is better somehow than squeezing it on top. Next time I will try cooking with beer. Thanks for the comment.

      • S. K. says:

        Hi! I guess it is better than squeezing lemon on top. Anyways, its always good to add lemon once its cooked and ready to serve. Let me know how it goes with using beer :)

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