How to fry salmon so that it doesn t smell fishy, please tell me

In terms of the list of ingredients and the steps to make it, pan-fried salmon can be done in the following way:

Ingredient list: 1Salmon 1 piece.

2.Lemon 1 slice.

3.Oil to taste.

4.Soy sauce a little.

Production Steps:1Chilled salmon, washed and drained with kitchen paper.

2.Heat a pan with a little oil and fry the salmon over medium heat for about 2 minutes.

3.Turn the other side and continue to fry until golden brown and crispy on both sides.

4.On a plate, put a little lemon slice and squeeze some lemon juice on the surface of the salmon before eating.

5.Drizzle a little soy sauce and you're done.

If you need to marinate, marinate with pepper, salt, lemon juice, honey, etc. for about 5 minutes to remove the faint seay smell of salmon. The above steps can be further adjusted if needed.

1. Of course, salmon can be boiled and eaten, and it is delicious and can be eaten in a variety of ways. If you are afraid of the fishy smell, you can cook it, but it should be light and delicious, but the fish is not as tender as raw when boiled.

2. The most suitable part of salmon to eat raw is the belly and abdomen, especially the belly part, which has the highest fat content and the best taste, but the oily taste makes many people difficult to accept and feel nauseous in the throat. The taste of the belly of the fish is slightly inferior, but in general, Japanese restaurants often use the belly of salmon to make sushi, and the taste is not as fatty as the belly, which can be accepted by most people.

The easiest way: wrap it in tin foil and fry it, and put it in salt beforehand.

As long as the fish is fresh, it will taste good in its original flavor.

Summary. Hello dear, if you don't put vinegar in the process of frying salmon, it is not normal to have a sour taste.

Hello dear, if you don't put vinegar in the process of frying salmon, it is not normal to have a sour taste.

Salmon spoilage is generally caused by improper storage, such as too long storage time, high storage temperature, etc., which is mainly manifested as loose salmon meat and peculiar smell. Most of the spoiled salmon is not recommended to be eaten and closed, because the nutrients of spoiled salmon have not only been decomposed and consumed, but also can not provide nutrients for the human body after eating, but also easily lead to the pathogenic microorganisms that breed in it into the body, and then cause abdominal distension, abdominal pain and other uncomfortable symptoms, and in severe cases, it will even cause poisoning and staring, which is not conducive to physical health.

Summary. Food must be fresh and eaten without spoilage, in order to be more nutritious and more hygienic and safe. Salmon contains unsaturated fatty acids, proteins, vitamins A, D, and trace elements such as iron, potassium, phosphorus, magnesium, selenium, etc.

It has the following effects on the human body:1Maintain sodium and potassium balance in the body and eliminate edema.

2.Improve human immunity, protect blood vessel elasticity, reduce blood pressure, and prevent anemia, diabetes and cardiovascular and cerebrovascular diseases. 3.

Promote growth and development, enhance brain function, prevent stroke, Alzheimer's disease, assist ** and prevent Parkinson's disease, stroke, vision loss and other diseases.

Hello dear, according to your question, I have found the following answer for you. Salmon is sour, and under normal circumstances, it may be caused by spoilage and deterioration, so it is best not to eat it.

Food must be fresh and eaten without spoilage, in order to be more nutritious and more hygienic and safe. Salmon contains unsaturated fatty acids, proteins, vitamins A, D, and trace elements such as iron, potassium, phosphorus, magnesium, selenium, etc. It has the following effects on the human body:

1.Maintain sodium and potassium balance in the body and eliminate edema. 2.

Improve human immunity, protect blood vessel elasticity, reduce blood pressure, and prevent anemia, diabetes and cardiovascular and cerebrovascular diseases. 3.Promote growth and development, enhance the function of cerebral cavity, prevent stroke, Alzheimer's disease, assist in the prevention of Parkinson's disease, stroke, vision loss and other diseases.

Salmon is generally fried for two or three minutes, salmon is very easy to cook, after a long time of frying, it will not be tender, the taste will be relatively poor, and salmon is generally recommended to fry until nine mature.

How long to fry salmon.

About 3 minutes.

Salmon is a very common deep-sea edible fish, the meat is very delicate, you can eat it raw, the time to fry salmon should not be too long, it is generally recommended to fry until nine mature, if you fry for too long, the meat quality of salmon will become more chai, lose the original tender taste, so the whole process of frying salmon should not exceed three minutes.

Preparation of pan-fried salmon.

2. Cut into small pieces and marinate with salt for about ten minutes.

3Put a little butter in a frying pan, melt the salmon and fry slowly.

4. Fry until golden brown on both sides.

5Remove from the pot, put on a plate, serve, sprinkle a little black pepper before eating, and enjoy the delicious pan-fried salmon.

How high the heat to fry the salmon.

Medium-low heat. The salmon itself is very easy to cook, and the fried salmon can be fried slowly over medium-low heat, which can not only ensure that the outer layer of fish is cooked thoroughly, but also maintain the tender taste of the inside of the fish.

Salmon buying tips.

The first thing is to observe the color of the salmon. Fresh salmon has a bright and shiny orange-red color, and the pattern looks a bit like marble, and the color is very uniform in both the middle and the edges. If you see brown dots on the surface or edges of the fish, there is a possibility that the salmon will spoil, and even if it is not rotten, it will not be able to be bought for a long time after you buy it.

The second is to feel the texture through the feel, the fresh fish meat is firm and elastic, and after pressing, the shape will slowly recover, and there is no blood stains or bruises. If it is a whole fish, the gills are also bright red and non-sticky.

The third is smelling. Salmon generally smells like a salty ocean, which is relatively normal. If the smell is too strong, or if it smells sour, it is not normal.