When a friend first told me about soaking salmon in milk, I was skeptical to say the least.

Why would milk have the power to do such a thing?

Clearly, milk has some sort of marinade magic.

Molasses-Soy Glazed Salmon and Vegetables

Credit: Alison Miksch; Prop Styling: Mary Clayton Carl; Food styling: Karen Rankin

Sometimes, I’m in a Dijon mustard, lemon, and garlic mood.

Other times, the combination of ginger, soy sauce, and hot honey is calling my name.

It’s happened to me once, and trust me, you will know.

When cooked, all the salmon (both fresh and frozen) tasted fabulous and not fishy at all.