Everybody will love salmon with these 2 cooking tricks - even 'haters'

There are two types of people when it comes to seafood, either you love it or completely hate it, and that goes especially for salmon. Whether you're a fan or not, fish is packed with loads of nutrients and . So, for those who do want to make it part of their diet, then there are two tricks you can use to cook up a delicious that "even haters will love".

Dawn Perry, professional cook, and author, revealed that she is, in fact, a "salmon hater too". She wrote: "I desperately want to like salmon: It's versatile, loaded with healthy Omega-3 fatty acids, and a nice way to change up the chicken-steak-pasta program that seems to have taken hold in my house. However, she has discovered the two-step to make sure "eating it [salmon] doesn't feel like a chore."

The first thing the chef emphasies to do is to buy frozen salmon rather than fresh. She adds: "The longer a fish has been sitting around unfrozen, the stronger it starts to smell and taste. Freezing ASAP ensures that the fish tastes as fresh (i.e., less fishy) as can be."

The recommended way to defrost salmon fillets when is to take them out of the freezer and pop them in the fridge, the night before you cook them.

Tip number two is to "stop trying to eat bare salmon", adding that the "help" of a sauce is the way forward. She says: "Specifically, a herby, garlicky, vinegary mixture that works beautifully on a seared, broiled, or steamed fish, but also as a salad dressing, a roasted vegetable toss, or a dip for crusty bread."

Of course, the chef wouldn't leave readers without a delicious recipe and so if you want to put Dawn's tricks to the test, she's shared her "delicious" recipe for roasted salmon with a herby garlic sauce.

Method for Salmon:

Preheat oven to 500°F/260C/Gas 10

Line a rimmed baking sheet with foil and drizzle with olive oil.

Add the salmon fillets and turn to coat in the oil; season with salt and pepper.

Roast until salmon is opaque on the outside and just translucent on the inside, about 5 minutes. If you like well-done salmon, keep roasting for another 3 to 5 minutes until it's opaque all the way through. This will mean a slightly dryer piece of fish, but the sauce will take care of that.

Meanwhile you'll want to make the herby-garlic sauce which is just as easy.

Herby-garlic sauce recipe:

Chop 2 small handfuls of one of the following (or a combination): flat leaf parsley, chives, basil and/or mint, anything tender and leafy. Place the chopped herbs in a bowl and add enough olive oil so you just see it starting to pool around the herbs.

Grate a garlic clove right into the bowl-use a Microplane grater for super fast and easy grating, or finely chop it.

Add a couple splashes of red or white wine vinegar, a good pinch of salt, and several grinds pepper.

Give it a good stir and then taste it. If it is too sour, add salt. If it is too salty, add a splash of vinegar.

When the salmon is finished cooking, transfer the fillets to plates alongside a nice pile of tender lettuces. Add the herby garlic sauce over the salmon and the greens and squeeze a little bit of lemon juice over top.