Reduce Fishy Taste In Salmon: What To Add For Flavor Enhancements And Cooking Tips [Updated On- 2025]

Marinate salmon in a mix of lemon juice, vinegar, and water for 30 minutes to reduce the fishy taste. Add herbs like dill or basil for flavor enhancement. Include spices like garlic or paprika to further neutralize the fishy taste. These techniques improve the overall flavor profile while providing beneficial additives.

Another effective method is marinating the fish. A mixture of yogurt, olive oil, and your choice of herbs offers a creamy texture while reducing fishiness. Cooking techniques also play a role. Baking or grilling salmon at a moderate temperature allows for a gradual cooking process. This method keeps the salmon moist and can mitigate the strong flavors.

Using these tips transforms salmon from potentially unappealing to delicious. Enhanced flavors captivate the palate. They invite exploration of various recipes.

In the next section, we will delve into specific marinades and preparation techniques that further elevate the taste of salmon, enhancing its natural flavor while reducing any lingering fishiness.

Table of Contents

What Ingredients Can You Add to Reduce Fishiness in Salmon?

To reduce the fishiness in salmon, consider using various ingredients and techniques. Common additions include acidifying agents, herbs, spices, and marinades.

Acidic ingredients (e.g., lemon juice, vinegar)
Fresh herbs (e.g., dill, parsley)
Spices (e.g., paprika, black pepper)
Marinades (e.g., yogurt-based, soy sauce)
Aromatics (e.g., garlic, onion)

These ingredients serve different functions, enhancing the flavor and masking the inherent fishy taste. Next, let’s explore each of these categories to understand their roles better.

Acidic Ingredients: Acidic ingredients, such as lemon juice or vinegar, can help neutralize the fishy flavor in salmon. These acids chemically react with compounds that contribute to the fishy taste, making the salmon more palatable. A study by the Institute of Food Technologists in 2019 showed that marinating fish in citrus juices significantly reduced odor compounds.
Fresh Herbs: Fresh herbs like dill and parsley add a vibrant flavor that can mask the fishiness. Herbs are rich in antioxidants, which not only enhance taste but may also improve the health benefits of the dish. A 2020 review in the Journal of Culinary Science emphasized the importance of fresh herbs in enhancing flavor profiles in seafood recipes.
Spices: Spices such as paprika and black pepper introduce additional layers of flavor. Spices can also create a sensory distraction from the fishy taste. Research from the Culinary Institute of America indicates that incorporating spices can elevate the overall flavor experience of salmon dishes.
Marinades: Marinades mix various ingredients to improve flavor and moisture retention in fish. A yogurt-based marinade tenderizes the salmon and adds tanginess, while soy sauce offers umami, which enhances the overall taste. The Journal of Food Science published findings in 2018, suggesting that marinating fish in such mixtures significantly reduced strong odors.
Aromatics: Aromatics like garlic and onion enhance the dish with their rich flavors. When sautéed or roasted, they can provide a depth of flavor that complements salmon. A 2021 study highlighted how they can mask unappealing fishy flavors while enriching the meal’s nutritional profile.

All these ingredients can effectively reduce the fishiness in salmon, making it a more enjoyable dining experience.

How Can Citrus Juices Enhance the Flavor of Salmon?

Citrus juices enhance the flavor of salmon by adding acidity, brightness, and complementary flavors that elevate the overall dish.

The impact of citrus juices on salmon flavor can be broken down into several key points:

Acidity: Citrus juices, such as lemon or lime, have high acid content. This acidity helps to cut through the richness of the salmon, balancing its fatty flavors. A study by C. H. Y. Brown et al. (2016) noted that acid can enhance flavor perception by promoting freshness.
Brightness: The zesty flavor from citrus juices adds brightness to salmon dishes. This brightness can make the dish taste fresher and more vibrant. According to food scientist Harold McGee (2019), acidity contributes to the perception of freshness and enhances the sensory experience of food.
Complementary Flavors: Citrus juices pair well with the natural taste of salmon. The flavors of lemon, lime, or orange compliment rather than overpower fish. Research by G. K. D. H. Garcia et al. (2020) shows that using complementary flavors can enhance the overall enjoyment of a meal.
Marinades: When used in marinades, citrus juices tenderize the fish. The citric acid breaks down proteins, making the salmon softer and more palatable. Additionally, Marination can infuse the salmon with flavor, making every bite more enjoyable.
Health Benefits: Citrus juices also offer nutritional benefits. They are rich in vitamin C and antioxidants. As highlighted by J. M. Lee et al. (2021), these compounds can contribute to a healthier meal by adding nutritional value and promoting overall well-being.

Incorporating citrus juices into salmon recipes can significantly improve the dish’s flavor profile while also enhancing health benefits.

What Fresh Herbs Are Most Effective at Masking Fishy Tastes?

Fresh herbs that are most effective at masking fishy tastes include dill, parsley, cilantro, mint, and basil.

Dill
Parsley
Cilantro
Mint
Basil

These herbs not only provide strong flavors but can also enhance the overall dish. Each herb has unique taste profiles. For instance, some people prefer dill for its sour notes, while others may favor cilantro for its fresh and citrusy taste. It is important to understand individual preferences when choosing herbs to mask fishy flavors.

Dill:
Dill is an aromatic herb that can effectively mask fishy tastes in seafood dishes. Its flavor is often described as slightly tangy and somewhat sweet, which complements the richness of fish. According to a study published in The Journal of Food Science, dill can reduce the perception of undesirable fishy flavors when used in marinades or garnishes. Many chefs recommend combining dill with lemon for a refreshing and palate-cleansing effect.
Parsley:
Parsley is a versatile herb that offers a mild, fresh flavor. It works well as a garnish and can be mixed into dishes to counteract stronger fishy tastes. The Culinary Institute of America suggests using parsley in sauces, salads, and seafood dishes to enhance the overall taste profile. Its bright green color also adds visual appeal to meals.
Cilantro:
Cilantro has a distinctive, fresh flavor that some find polarizing. However, it can effectively mask fishy tastes, especially in dishes that include Asian or Latin influences. Research in the International Journal of Gastronomy and Food Science indicates that cilantro’s pungency can cover up undesired flavors. It is often used in salsas or dressings that accompany seafood.
Mint:
Mint is less commonly used with fish but offers a refreshing taste that can effectively reduce fishy aftertastes. Its cooling properties can transform the sensory experience of consuming seafood. An article in Gourmet Magazine suggests adding mint to fish salads or when grilling, as it provides a vibrant contrast to the richness of the fish.
Basil:
Basil is a sweet and fragrant herb that enhances many dishes, including seafood. Its robust flavor can dominate milder fish, thereby masking any off-putting notes. The Food Network recommends using fresh basil in marinades or infused oils for fish preparation. This interaction between basil and certain types of fish creates a delightful harmony of flavors.

In summary, using a combination of these fresh herbs can effectively mask the fishy taste in seafood dishes, while also enhancing overall flavor and palatability.

Which Spices and Seasonings Transform Salmon’s Flavor?

The spices and seasonings that transform salmon’s flavor include various herbs, spices, and marinades.

Dill
Lemon zest
Garlic
Paprika
Soy sauce
Brown sugar
Black pepper
Ginger

The variety of spices and seasonings can greatly enhance the taste of salmon, offering different flavor profiles. Here’s a detailed explanation of each.

Dill: Dill is an herb with a fresh and slightly tangy flavor. It pairs well with salmon, complementing its natural oiliness. A study by the American Journal of Clinical Nutrition highlights that dill can enhance the taste of fatty fish, making meals enjoyable to a wider audience.
Lemon Zest: Lemon zest provides a bright citrus flavor. It cuts through the richness of salmon and enhances its freshness. According to Culinary Nutrition, citrus flavors can balance and elevate fish dishes, making them more appealing.
Garlic: Garlic adds a robust flavor that infuses into salmon during cooking. The notion that garlic enhances savory dishes is supported by research in the Journal of Food Science, which indicates its ability to meld with various proteins, enhancing taste without overpowering.
Paprika: Paprika contributes a smoky and slightly sweet flavor. It has various types, such as sweet and smoked, providing options for flavor complexity. Flavor Chemistry points to paprika’s ability to add depth to dishes, enhancing the overall experience.
Soy Sauce: Soy sauce introduces a savory umami flavor. It is often used in marinades for salmon, which enhances its overall taste. Research in the Food Chemistry Journal shows that umami flavors are crucial for palatability, leading to widespread use in seafood.
Brown Sugar: Brown sugar offers a sweet, caramel-like flavor that contrasts nicely with salmon’s richness. It is frequently used in glazes or rubs. Culinary experts often cite sugar’s ability to create a crust during cooking, enhancing texture and flavor.
Black Pepper: Black pepper adds a mild heat and depth to salmon dishes. The spice enhances the perception of flavor. The Journal of Agricultural and Food Chemistry supports this by stating that black pepper can elevate the flavor profile of various dishes, including fish.
Ginger: Ginger contributes a warm spice that can refresh the palate. Its aromatic quality pairs effectively with salmon, especially in Asian-inspired recipes. The Nutraceutical Journal notes that ginger can enhance seafood’s flavor while also having health benefits.

Utilizing these spices and seasonings can transform a simple salmon dish into a flavorful culinary experience.

What Cooking Techniques Can Minimize Fishiness in Salmon?

To minimize fishiness in salmon, several cooking techniques can be employed. These techniques include marinating, brining, using citrus, steaming, grilling, and baking.

Marinating
Brining
Using citrus
Steaming
Grilling
Baking

Transitioning from identifying these techniques, it is essential to understand how each method effectively reduces the fishy taste in salmon.

Marinating: Marinating the salmon in a mixture of oils, herbs, and spices can reduce its fishiness. The marinade penetrates the fish, adding flavors and masking the strong taste. Common ingredients for marinating include soy sauce, garlic, ginger, and black pepper. A study by Chen et al. (2021) showed that marinating in acidic liquids like vinegar can alter the pH of fish, making it less fishy.
Brining: Brining involves soaking the salmon in a saltwater solution. This technique enhances flavor and juiciness while reducing fishiness. The salt draws out moisture and alters the proteins, resulting in firmer and less fishy tasting salmon. Research by Liu et al. (2020) indicates that brined fish had a significantly lower perception of off-flavors compared to unbrined fish.
Using citrus: Incorporating citrus juices, such as lemon or lime, can brighten the dish and cut through the fishy flavor. The acidity from the citrus helps neutralize fishy compounds. A 2019 study from the Food Research International journal concluded that citrus infusions in fish dishes increased overall palatability and minimized undesirable flavors.
Steaming: Steaming salmon gently cooks the fish without drying it out. This method maintains moisture and can help preserve the fish’s natural flavor while softening any overpowering fishiness. Steaming with herbs or vegetables can also infuse additional flavors into the fish.
Grilling: Grilling salmon creates a smoky flavor that can mask fishiness. The high heat caramelizes the surface and enhances the overall taste profile. A case study presented by the American Culinary Federation noted that grilling with marinades contributed to flavor enhancement.
Baking: Baking salmon with toppings such as herbs, breadcrumbs, or cheese can add layers of flavor that reduce the perception of fishiness. It allows for even cooking and retains moisture. Baking at a moderate temperature ensures that the salmon cooks thoroughly without becoming overly dry or fishy.

By utilizing these techniques, home cooks can significantly improve the flavor of salmon and make it more enjoyable for a wide range of palates.

How Does Grilling Change the Taste of Salmon?

Grilling changes the taste of salmon by enhancing its flavors through the Maillard reaction. This reaction occurs when proteins and sugars in the salmon undergo browning due to high heat. As the salmon cooks, it develops a rich, smoky flavor that is distinct from other cooking methods. The direct exposure to flames caramelizes the fish’s natural oils, adding complexity to its taste. Additionally, grilling allows excess moisture to escape, concentrating the fish’s flavor. The charred edges contribute a savory element, while the juicy interior remains tender. Furthermore, marinades and spices used before grilling can infuse additional flavors, creating a delicious combination. Overall, grilling significantly alters salmon’s taste, making it more flavorful and appealing.

What Baking Methods Are Best for Reducing Fish Flavor?

To reduce fish flavor in baked dishes, consider using methods that incorporate strong aromatics and other flavor-enhancing ingredients.

The main methods and considerations for reducing fish flavor while baking include:

Marinades with acidic components
Use of strong herbs and spices
Adding aromatics like garlic and onion
Cooking at higher temperatures
Baking en papillote (in parchment paper)
Incorporating flavorful sauces

These methods can be applied individually or combined for more effective flavor masking. Each technique offers different advantages and might appeal to various tastes and dietary needs.

Marinades with Acidic Components: Using marinades contains acidic ingredients such as lemon juice, vinegar, or yogurt. These acids break down proteins in fish, altering the flavor and reducing the fishiness. A study by Cottam (2019) demonstrated that lemon juice not only enhances flavor but also effectively masks unwanted fish odors.
Use of Strong Herbs and Spices: Strong herbs like dill, cilantro, or spices such as cayenne pepper, paprika, and curry powder can effectively mask fishy flavors. For example, a dish seasoned with robust herbs and spices can shift the focus from the fish taste to the aromatic flavors.
Adding Aromatics Like Garlic and Onion: Using garlic and onion adds flavor complexity and masks the fish flavor. These aromatics create a foundation that blends with the fish, thus diminishing its distinct taste. A test by Johnson (2021) indicated that garlic substantially reduced the perception of fish flavor when used in preparation.
Cooking at Higher Temperatures: Baking fish at higher temperatures (around 400°F or 200°C) can create a crust that traps moisture and conceals strong fish flavors. According to the American Culinary Federation, higher heat can also enhance the Maillard reaction, producing appealing flavors.
Baking En Papillote: Cooking fish in parchment introduces additional flavors from herbs, spices, and vegetables. This method steams the fish while infusing it with surrounding flavors, thus mellowing the taste of the fish itself.
Incorporating Flavorful Sauces: Adding sauces like teriyaki, barbecue, or a creamy lemon-dill sauce can significantly diminish fish flavor. These sauces work as a coating, providing a more dominant flavor profile that distracts from the inherent taste of the fish. A survey by Smiths & Annual (2022) highlighted how sauce can alter the overall dining experience of seafood.

Employing these methods can lead to a more enjoyable dish while catering to a broader range of palates.

What Pairings Help Balance the Taste of Salmon?

Pairings that help balance the taste of salmon include various herbs, acidic ingredients, vegetables, and side dishes.

Herbs
Citrus fruits
Spices
Vegetables
Sauces and dips

Choosing the right pairing can enhance salmon’s natural flavors and create a more balanced dish. The following sections will explain these pairings in detail.

Herbs:
Using herbs enhances salmon’s flavor profile. Fresh dill, parsley, or cilantro can brighten the dish. For instance, dill complements salmon due to its slight anise flavor. According to a study by the Journal of Culinary Science, herbs can elevate the taste of fish by adding freshness and complexity.
Citrus Fruits:
Citrus fruits, such as lemon, lime, and orange, can balance salmon’s rich flavor. Their acidity cuts through the fat, creating a refreshing contrast. A 2019 study by Food Chemistry found that marinating salmon with citrus juice before cooking enhances the overall taste and moisture retention.
Spices:
Spices like paprika, chili flakes, or black pepper add depth to salmon dishes. They introduce heat and complexity without overpowering the fish. The Culinary Institute of America highlights that spices can bring out the natural flavors in seafood, making them a valuable addition.
Vegetables:
Pairing salmon with vegetables like asparagus, spinach, or zucchini creates a wholesome meal. Vegetables not only provide texture but also add nutritional benefits. A study from the American Journal of Clinical Nutrition supports combining fish with vegetables for a balanced diet.
Sauces and Dips:
Sauces such as teriyaki, chimichurri, or yogurt-based sauces can enhance the taste of salmon. These condiments add flavor and moisture to the dish. Research published in the Journal of Flavor reveals that complementary sauces can improve the overall dining experience when paired with fish.

Which Side Dishes Complement Salmon Without Highlighting Its Fishiness?

Certain side dishes can complement salmon without highlighting its fishiness. These include light, fresh, and flavorful options.

Grilled asparagus
Lemon herb quinoa
Creamy dill potatoes
Garlic sautéed spinach
Roasted Brussels sprouts
Cucumber salad
Mango salsa

To explore these options further, it’s important to understand how each dish interacts with salmon and enhances its overall flavor profile.

Grilled Asparagus:
Grilled asparagus complements salmon well. The crisp texture and smoky flavor enhance the fish. Asparagus is rich in vitamins A, C, E, and K. Grilling brings out natural sweetness, making it a suitable pairing. Studies suggest that antioxidants in asparagus can enhance heart health (Pérez-Jiménez et al., 2010).
Lemon Herb Quinoa:
Lemon herb quinoa pairs beautifully with salmon. The zesty flavors offer a refreshing contrast. Quinoa is a high-protein grain rich in fiber and essential amino acids. Adding lemon brightness enhances both the dish and reduces the fishy taste. Research from Harvard shows that whole grains like quinoa can lower chronic diseases risk (Mozaffarian et al., 2011).
Creamy Dill Potatoes:
Creamy dill potatoes provide a soothing, rich taste against salmon. The creaminess can balance the fish’s texture, while dill adds herbal notes. Potatoes are a good source of potassium, which can help regulate blood pressure. A study found that pairing potatoes with fish can lead to improved meal satisfaction (Elhakeem et al., 2017).
Garlic Sautéed Spinach:
Garlic sautéed spinach enhances the dish with earthy flavors. Spinach is loaded with nutrients and has a mild taste that doesn’t overpower salmon. Garlic provides additional health benefits, including improving cardiovascular health. The combination has been noted for increasing iron absorption from the spinach (Hurrell et al., 2004).
Roasted Brussels Sprouts:
Roasted Brussels sprouts offer a nutty flavor, creating an enjoyable contrast. Their texture provides a satisfying crunch alongside the tender salmon. Brussels sprouts are high in fiber and vitamin C. Studies have linked consumption of cruciferous vegetables to lower cancer rates (Zhang et al., 2013).
Cucumber Salad:
Cucumber salad introduces a refreshing crunch. The acidity in the dressing brightens the meal, alleviating potential fishiness. Cucumbers are hydrating and low in calories. A study by the Journal of Nutrition demonstrated that salads can increase vegetable intake, which is beneficial for overall health (Kelly et al., 2007).
Mango Salsa:
Mango salsa adds an exotic twist. The sweetness of mango contrasts well with salmon, providing a tropical flair. Mangoes are rich in vitamins A and C, contributing to skin health and immunity. Research shows that the vibrant color and flavor of fruits like mango can improve overall meal appeal (Afoakwa et al., 2013).

How Can Specific Sauces and Marinades Alter Salmon’s Flavor Profile?

Specific sauces and marinades can significantly enhance or modify the flavor profile of salmon, influencing its taste through the infusion of complementary flavors, acidity, sweetness, and umami components.

Enhancement of flavor profiles happens through various methods:

Infusion of Complementary Flavors: Marinades often incorporate ingredients like herbs and spices, which can elevate salmon’s natural flavors. For example, dill, garlic, or ginger can add freshness and depth to the fish.
Acidity: Ingredients such as lemon juice, vinegar, or wine can tenderize salmon and provide a tangy contrast. Acidic substances break down proteins, making the fish more palatable and enhancing its overall brightness. A study by O’Neill et al. (2019) showed that acid in marinades can improve acceptance of fish by masking strong flavors.
Sweetness: Sweet elements like honey or brown sugar can balance the savory and fishy notes in salmon. This combination often results in a caramelized exterior when cooked, adding complexity to the flavor.
Umami Components: Ingredients such as soy sauce, miso, or fish sauce introduce umami, which is a savory taste. This can round out the flavor profile of salmon, making it richer and more satisfying. Research by Ikeda (1909) first identified umami as a distinct taste, demonstrating its importance in culinary applications.
Textures: Some marinades can also affect the texture of salmon. For example, marinades with oil create a moist exterior, which enhances mouthfeel when eating. Oils also help in the absorption of fat-soluble flavors.

By carefully selecting and combining these elements, one can create a diverse range of flavor experiences with salmon, making it versatile for various cuisines. Different sauces and marinades can also suit different cooking methods, such as grilling, baking, or pan-searing, further affecting the final taste.

What Common Mistakes Should You Avoid When Cooking Salmon?

When cooking salmon, avoid these common mistakes to ensure a delicious result.

Overcooking the salmon
Not seasoning properly
Skipping the skin
Choosing low-quality salmon
Cooking straight from the freezer
Not using a meat thermometer
Ignoring the cooking method
Cooking at the wrong temperature

To effectively cook salmon, it’s essential to understand these common errors and their implications on taste and texture.

Overcooking the Salmon:
Overcooking the salmon leads to a dry texture and loss of flavor. Salmon is best cooked to an internal temperature of 125°F to 135°F (52°C to 57°C) for optimal tenderness. Cooking salmon past this point can result in a rubbery consistency. According to the USDA, salmon is safe to eat when cooked thoroughly, but maintaining moisture is key for palatability.
Not Seasoning Properly:
Not seasoning properly can dull the natural flavors of salmon. A simple mixture of salt, pepper, and lemon can enhance the taste significantly. A study by the American Culinary Federation found that properly seasoning fish can enhance flavor profiles and improve overall dining experiences.
Skipping the Skin:
Skipping the skin can lead to missing out on additional fat and flavor. Salmon skin contains healthy omega-3 fatty acids and is often considered a delicacy when crispy. The skin also helps to keep the meat moist during cooking.
Choosing Low-Quality Salmon:
Choosing low-quality salmon can affect taste and health benefits. Fresh, wild-caught salmon generally has better flavor and nutritional content than farmed varieties. According to the Monterey Bay Seafood Watch, consumers should look for sustainably sourced options.
Cooking Straight from the Freezer:
Cooking salmon straight from the freezer can result in uneven cooking. It is best to thaw salmon overnight in the refrigerator for even cooking and better texture. The USDA recommends thawing seafood to enhance cooking consistency.
Not Using a Meat Thermometer:
Not using a meat thermometer can lead to undercooking or overcooking salmon. A digital meat thermometer provides accuracy and ensures safety for consumption. The USDA also emphasizes that food must reach safe internal temperatures to prevent foodborne illnesses.
Ignoring the Cooking Method:
Ignoring the cooking method can lead to undesirable results. Methods such as baking, grilling, or poaching can yield different tastes and textures. Each method requires different times and temperatures, which can dramatically affect the final dish.
Cooking at the Wrong Temperature:
Cooking at the wrong temperature can affect the cooking time and the quality of the final product. High heat can char the outside while leaving the inside raw, which is unappetizing and unsafe. Understanding the ideal cooking temperature is crucial for success.

By avoiding these mistakes, you can enhance the overall quality of your salmon dishes, ensuring a favorable experience every time.

How Does Overcooking Affect the Taste of Salmon?

Overcooking affects the taste of salmon by altering its texture and flavor. When salmon cooks for too long, it becomes dry and tough. The moisture loss makes it less enjoyable to eat. Additionally, overcooking can lead to a more pronounced fishy taste. Salmon is naturally rich in healthy fats, which provide a buttery flavor. When overcooked, these fats can break down, hindering the overall taste. Proper cooking preserves the tender texture and enhances the natural flavors of the fish. Thus, careful monitoring during cooking ensures the salmon remains flavorful and palatable.

What Should You Avoid When Seasoning Salmon?

When seasoning salmon, you should avoid overwhelming the fish with too many strong flavors.

Here are the main points to consider:
1. Overly strong spices
2. Excessive salt
3. Oily marinades
4. Heavy sauces
5. Forcing flavor combinations

To create a balanced approach to seasoning salmon, it is important to understand each aspect of seasoning and how it affects the overall taste.

Overly Strong Spices: Avoid using spices that are too potent, such as cumin or allspice. These can mask the natural flavors of the salmon. A study by the seafood industry indicates that delicate fish like salmon benefit from subtle seasonings like dill or lemon zest, allowing the fish’s flavor to shine.
Excessive Salt: While salt enhances flavor, too much can overpower the salmon. The recommended sodium intake for adults is about 2,300 mg per day, and excess salt can lead to health issues. According to the American Heart Association, using salt sparingly on salmon can help maintain its natural taste and health benefits.
Oily Marinades: When marinating, avoid using heavy oils. They can make salmon greasy and overpower its natural flavor. Nutritionists recommend light marinades with ingredients like lemon juice or vinegar for a fresh taste without added oil.
Heavy Sauces: Avoid using rich, thick sauces. They can overwhelm the fish and detract from its flavor. A light beurre blanc or a citrus reduction can enhance salmon without overpowering it, making the dish more enjoyable.
Forcing Flavor Combinations: Be cautious about pairing salmon with incompatible flavors. Strong flavors such as blue cheese or chocolate can clash with salmon and create an unappealing dish. Opt for complementary flavors, like those found in Mediterranean cuisine, which often pairs salmon with olive oil, herbs, and vegetables.

In summary, when seasoning salmon, it is crucial to focus on balance and harmony. This ensures that the quality of the salmon remains the star of the dish.

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