— Gina Windisch

Not an expert on cooking salmon, to tell you the truth. I'm a plant-based chef and I actually became plant-based before I started cooking. So, um, don't really have a lot of advice on cooking salmon. Um, you know, when thinking about friends and stuff like that, uh, you know, when they're doing it, I know that a lot of them like a candied or smoked, I guess it's smoked salmon where it's smoked and it's a little harder to be able to, um, you know, to chew as well. I also, you know, the lemon juice might create an aversion as well, but I would think just a little bit of lemon juice would be okay. But if I'm cooking with lemon juice, I go a little too heavy handed on it, a lot of times my kids won't eat that as well. Also, think about the garlic too. Like if you're adding garlic at the very beginning of cooking a dish, it can have a tendency to burn and then become quite bitter. So if you add garlic at the end of it, instead of at the beginning of it, it actually will, um, add a, a nicer flavor to it and a little nice subtle flavor. So just by doing, um, a little bit of salt and pepper on it, um, and then baking it off even with the breadcrumbs, then adding your lemon and garlic at the end of it I think might help out a little bit. It's at least something to kind of change a little bit. Um, beyond that, maybe try next time you're at the grocery store trying a, a little bit of the smoked salmon to be able to get your kids to try it just on its own. And if they don't like it, you always have it for yourself.