Poach it in Court Bouillon. Leave out the white wine. The other savories will compensate.

Here is a link that might be useful: Poaching seafood.

I poach mine in Penzey's Crab & Shrimp Boil mixture. Salmon has it's own strong flavor and can take the stronger ingredients. I like barnmom's link above - good ideas there too.

You can poach in some chicken broth with a bit of lemon and a bay leaf if you like. Salmon is very forgiving.

It needs a little bit of something acedic....so sub some lemon juice for the wine.
Why poach a fillet? I poach a whole fish but a filet cooke easily and quickly in the oven or the microwave. I think that once it has been filleted and the meat exposed, the skin and the inner membrane cut into it gets soggy if you poach it.
I poach whole fish, fry, broil, grill, bake or microwave fillets.
Linda C

How do I bake it?

I eat canned salmon cold, by itself, nothing added... I've never cooked salmon before, other salmon patties and hubby won't eat those...

Rita

Well I sorta fried it... A little canola oil, wet fish, lemon and pepper... Now I see why they add wine and a bunch of spices... Salmon doesn't have a taste of it's own, tastes like FISH... Back to pork and beef for me...

Well there are some days I just shouldn't be cooking and this was one of them.

Rita

This is a good dill sauce for Salmon.....For the Dill Sauce Blend:

2 Tbs. dijon mustard

2 Tbs. Mayonnaise

3/4 tsp. dill

1 and 1/2 Tbs. Buttermilk....Diana55

We love salmon with a sauce of some sort. Diana's sounds good. I often do my daughter's fave which is equal parts honey and dijon. I sometimes add soy and ginger or some lime juice. I broil the salmon and then use this as a glaze toward the end of broiling and a sauce as well.

We also like it broiled mostly plain (a squeeze of lemon) and served with mango salsa.

Mango Salsa

2 small ripe mangoes, peeled and diced
1/2 large red bell pepper, diced
2 tangelos (or tangerines or oranges), peeled, seeded, and diced
3 tablespoons red onion, minced
1/2 cup cilantro, chopped
1/4 cup seasoned rice vinegar
1/4-1/2 teaspoon chipotle powder (or cayenne)

Mix all ingredients together. Serve over grilled or broiled salmon.

Sorry it didn't work out. I think salmon gets "fishier" after being frozen.

Rita, where did you get that salmon? Salmon has the most distinctive flavor of all fish. Why poach? If it's frozen, I don't like to simply pan saute it as I do fresh. Frozen salmon needs a bit more treatment. Also, poaching or baking in foil leave the kitchen with no smell. Pan sauteeing fish unfortunately does.

Rita, I sometimes add lemon to that Dill Sauce. Just a teaspoon or so. Diana55

Rita if it tasted "fishy" it wasn't fresh! Fresh fish has a very sweet plesant taste....never fishy!
And if I saute or bake or broil a piece of fresh fish....there is no fishy smell....none! Fish doesn't begin to smell fishy until it begins to spoil.
Linda C

Pouched salmon is very flavorful and adaptable. When I order it in restaurants I ask for it poached as that's the most dependable. They often add some kind of sauce on the side. I've never asked what they poach it in but at home I poach fish very simply, boiling water with a couple of lemon slices, white wine if available, any spices that suit my fancy, thyme, bay, red pepper, Italian or dried parsley after cooking. Try it again. Alcohol cooks out of the wine so all you get is the flavor, not the alcohol.

Got the fish from a neighbor, she has some company who delivers meat and other foods... Swansomething or other... Anyway, it was fresh frozen (lol)... Kidding, she just got it the other day and insisted that I try it...

It didn't have a fishy taste, just tasted like any other fish, no taste unless you add spices or batter and deep fry it... Might just be my taste buds but in my opinion the canned salmon has a better flavor...

As for the wine... Well even with his stroke messed up mind hubby will not allow alcohol in the house...

Thank you all, for your effort.

Rita

Rita that's a shame you had a bad experience but I can also say that salmon has a wonderful flavour and we have it regularly.

Why don't you try Marilyn's gourmet sauce recipe for salmon. We are addicted to this recipe which tastes similar to a teriyaki salmon:

Marilyn's Gourmet Sauce :

1/2 cup low sodium soy sauce
1/2 cup honey
2 cloves garlic; minced
1 teaspoon ginger (fresh or dried)
1/4 cup red wine (or Mirin)
1/4 teaspoon fresh ground pepper

Whisk all ingredients together. Allow to sit at least 1/2 hour to blend flavors.

Use on salmon, chicken or pork

Marilyn (DanaIN)

*******************

I marinate salmon in this for a while and then put the dish including the marinade in my toaster oven to cook about 20 minutes. Wonderful. You could even leave out the red wine and add a bit of water to replace the liquid......I've done it. Here's a photo from when I've made it:

Here are a couple of simple but tasty ways we do salmon. Brush on olive oil, then squeeze some fresh lemon juice over it, then salt and pepper. Bake skin side down at 400 degrees until done. Won't take over 20 minutes even if your filet is huge. I use Reynolds Release for ease of cleanup.

Another way is to brush on some Soy Vay Veri, Veri Teriyaki sauce (or any other teriyaki sauce you can get will work). You can bake it in the oven, but we most generally do this on the grill. Just grill skin side down and cook until almost done, then add the teriyaki sauce toward the end.

From my experience, salmon is one of the least "fishy" tasting fish. Good luck!

I often make poached salmon in the summer for a cold platter. Rita, you can use a combination of water, lemon or lime juice and Old Bay seasoning and simmer it in a deep saucepan. I put in enough liquid to come halfway up the fish, start it on the non-skin side, and turn it over to the skin side to finish cooking. It gets tender but not mushy.

I don't usually post pictures but did take one of a poached salmon dinner waiting for dill-mustard and cucumber-mint-yogurt sauces to be added to the plate.

Rita, I like salmon grilled or baked too, and I often use Jessica's chipotle lime to marinate and glaze it with. I agree that salmon has a stronger flavor than the local lake fish I'm used to, and so I always cook it in something or with some kind of glaze or sauce.

Lime-Chipotle Sauce - Sunset Magazine
Posted by Jessica, CF

Food processor:
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups

I'm a heat wuss, so I just use one chipotle, not two.

Annie

I think not everyone loves salmon. It is rich and distinctly flavored and not for everyone. I think the cooking method and seasoning make a big difference in how good it tastes, though.

Try again sometime with a better recipe before you write it off. I don't care for canned salmon all that much.

I will never buy salmon that is frozen or has been previously frozen - it doesn't have the flavor of fresh. It's my favorite fish to grill outdoors because the fat in the meat absorbs the smoke flavor. Normally, I just season it with pepper and dill for grilling and a bit of olive oil on the side without skin. I always grill that side first so that the skin will keep the fish together when I remove it from the grill. It takes no more than 5 minutes per side.

When I bake salmon, I put it in a small baking dish (so that it fills up the dish) and season it with pepper, lemon juice, and dill, and then add capers and dot it with butter. I bake it covered usually for 15 to 20 minutes.

I also like Marilyn's salmon croquettes, made with fresh salmon. Actually that recipe might also work with salmon that has been frozen, but I've never tried it that way.

Sometimes I make a marinade with soy sauce, fresh ginger, and garlic, but this can be a bit salty. I generally never add salt to salmon - I don't think it needs it.

Lars

Oh rita, I made SharonCB's salmon pie for brunch during the Michigan Run and it was wonderful. It took canned salmon, though the recipe said it could also use freshly cooked salmon.

Annie