Thanks Jerry! If you season a Salmon right, it can help with the fishyness of it, but I've never really had that problem to begin with, so...
Give it a try sometime...honey, salt, pep, and olive oil. Maybe do it outside on a grill to so you don't stink your house up, lol.
Growing up in South Ga US, the only time we had salmon was when mama made "Salmon Croquettes" using canned salmon.
It was horrible, and it stank. Then when I moved up here, living from 2009-'16 with my "holistic/organic/don't trust Dr's" relatives, I had to wash the dishes.
I didn't eat their food, I cooked my own, but I had to keep their dishes and their kitchen clean, and they had pan fried salmon regularly.
It was almost more than I could take without gagging, to clean those pans and dishes.
Still, I like the honey idea and the carmelization it would lend. I may try it @intothewild
Ahhhh.....canned salmon! That could be the main reason. Fresh salmon, or as fresh as my markets can get isn't usually all that fishy. Try getting the freshest, non-frozen filet you can get. Let me know how it goes!!
If I ever get adventurous, in a place where I feel secure enough to BE adventurous, I will let you know.