If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat warmed canned salmon.
The way to do it properly is to cut off the flesh from the skin, cook the flesh sous-vide (either in the dishwasher, in a sous-vide circulator if you have one (I guess not) or in a pan of hot water while watching the temperature), burn "the shit out" of the skin, and serve both flesh and skin, skin on top of fish for better presentation.
Please give it a try.
I prefer cured, raw, lightly salted or cold smoked.
I don't think you'll find that your particular preparation mrthod is used with salmon in very many three star restaurants.
Or you know, it's possible that different people have different tastes.
http://en.wikipedia.org/wiki/Diseases_and_parasites_in_salmo...
I eat raw Salmon all the time. It's safe.
Either freeze it first (not ideal) or use Farmed Salmon that is treated for parasites. Soak it in vinegar before using if you are worried about bacteria on the outside.
I go for the farmed option and use Farmed Scottish Salmon (I'm in the UK) as it is proven to be safe for Sashimi. In fact, any EU-produced farmed Salmon is safe to eat raw.
http://learnhowtomakesushi.wordpress.com/2012/07/02/you-can-...
Recipe:
When using supermarket Salmon I rummage around in the fridge looking for the freshest (far away date, firm body, not gooey, no 'leakage') and the most marbled with fat (the fattier the better in my experience). I use the large wedge-shaped steaks as the thin, flat tail-ends have too much surface area for the amount of meat. Farmed trout is also great eaten raw.
When I get it home I skin it and drop it into vinegar & salt for a few minutes (I wait until I see the skin start to whiten a little) before diluting it into a marinade (teriyaki sauce, soy-sauce, ginger, honey, …; or dill, chives, black pepper, …).
Leave for 15 mins to a day or so depending how 'cooked' you want it. If you are going to leave it over night add a little water or booze so the marinade doesn't overpower the delicate fish.
Pat dry with a kitchen roll. Slice into thin rectangular chunks with a large very sharp knife.
“The study was included in a wider EU review of parasites in fishery products carried out by the European Food Safety Authority (EFSA), which confirmed the Scottish findings and led to the introduction of the EU freezing exemption for farmed fish in 2011”.
A) Farmed fish only. The same fish that comes with a hefty dose of antibiotics and other tasty compounds [0], stuff that does break up but only if the fish is cooked.
B) Now, wild salmon has parasites as it grows up and spawns in fresh water. I assume this is not a contention point.
A + B + tell me again that you are OK with eating raw salmon and I'll tell you that you either like parasites or toxins :)
And, after all, all salmon sashimi you'd get in any Japanese place comes from the deep-frozen fish.
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If it's wild — freeze it.
If it's farmed — it's probably OK (from a parasitical point-of-view).
Even in wild salmon the main risks of parasitical infection are from Tapeworm [1] (easily treatable) and Aniskasis [1][2](common in all fish, not a human parasite, usually not harmful). Plus, in the case of Anisakis cooking doesn't destroy the toxins that we react to so if it is infected theres a chance of a stomach upset and/or an allergic reaction even if cooked.
With the current crisis of overfishing wild fish in the waters around the UK the environmental argument against farmed fish is tricky and complicated. I'd sooner eat farmed fish than endangered fish or bottom-trawled fish.
As your link states, the biggest danger from eating salmon regularly is from PCBs, dioxins, dieldrin, and toxaphene etc. Freezing & cooking will do nothing for them. Plus these dangers appear in all large fish.
As for:
after all, all salmon sashimi you'd get in any Japanese place
comes from the deep-frozen fish.
[1]http://www.nytimes.com/1981/09/30/garden/eating-raw-fish-the...
It still amazes me in this day and age people still lack the ability to realise their culture is not the 'correct' one.
Many countries eat raw fish all the time and manage not to die from it.
In general, I think it sucks. Sous vide salmon taste like canned salmon mixed with sushi salmon. Sous vide eggs are interesting, thus I have no problem with the technique of partially denaturing proteins.
Wood plank cooked salmon is very good. You get a nice smokey taste, but with soft skin. I agree, that it is not all about the crispy skin. Of course, a plank cooked salmon could be improved with a torch.