Remove and brush again with sauce. The most important factor in salmon flavor is fat content. There are five Pacific salmon species and one Atlantic salmon species. Am I thawing it wrong, or has it been thawed and re-frozen? King salmon, aka Chinook salmon, has very high fat content. Why is this? When I buy salmon in the fish case, it is delicious, but when I buy frozen salmon and thaw it myself, it always tastes fishy. Let the fillet sit for about 30 minutes while the salt absorbs into the fillet. Most fish should taste briny or, if it’s a mild, white fish, almost flavorless. The more fat, the more flavor. Q: I love wild Alaskan salmon, and where I live in Texas, the salmon has all been previously frozen. Instead, it should have a briny odor—like the ocean. Today, we tried a frozen sockeye salmon from Alaska which brought us back to a strong, fishy taste that has turned us off to a lot of fish for years. Lay the fish fillet, skin-side down, on the salted wax paper. Broil the salmon under 500 degree heat for 4 minutes. Sprinkle about 1 tsp kosher salt over the fillet. Before broiling, brush a simple teriyaki sauce onto the skin. Similarly, fish should not smell fishy.
So, I throw it out to my Chowhound experts... help us find a really mild tasting salmon!