If you’ve never been a fan of salmon, don’t write it off just yet. It’s true that for some, salmon can taste a little too 'fishy' or strong, but there’s one simple ingredient that can completely transform even the most hesitant eater into a salmon lover. Writing on the Vital Choice website, a seafood and fish delivery service, Temma Ehrenfeld, shared a recipe specially crafted for 'people who don’t like salmon'.

According to Ehrenfeld, the secret is to 'lean on the lemon' to brighten the flavour and make the dish more refreshing. Fresh lemon juice not only enhances the natural flavours of salmon but also helps balance out any 'fishiness', making it far more appealing for those who usually shy away from the fish.

She suggests baking your salmon on a bed of sliced lemons or limes and topping it with your favourite herbs, think dill, thyme, or parsley.

The slices act like a fragrant cushion, releasing their aromatic oils and juice, which mingle beautifully with the salmon’s natural flavours.

Before cooking though, drizzle the fillet with melted butter and a generous squeeze of fresh lemon juice to add a rich yet zesty punch.

This simple combination elevates the salmon’s natural taste without overpowering it, making it a perfect way to win over sceptics. 

But Ehrenfeld has another, less well-known tip, which involves giving your salmon a milk bath.

Soak the fillets in a bowl of milk for about 20 minutes before cooking to tame any fishy smell.

This works because a normally odourless compound in fish, trimethylamine oxide, reacts with air to produce that telltale fishy scent.

The protein in milk, called casein, binds with this compound and neutralises the odour, while also improving the texture inside and out.