What I do with salmon, is bake it. I use garlic powder, salt, lemon pepper and dill, then rub it with olive oil. Then put about a half inch of lemon juice in the bottom of the dish, put the salmon in it, stick it in the oven at 350 for approx. 20 minutes. Covering it with foil is an option, sometimes I do, sometimes I don't. It is more flavorful, but less colorful with the foil.
I've never been one to say my mind can't be changed! I may just give salmon a try again with these hints.
Wait.........my mind will never be changed about Brussel Sprouts. I stand firm with those little devils.
Awwww, brussel sprouts need love too you know!
Brussel Sprouts? Butter and tons of salt and pepper and they get to tasting...good. It's funny, dishes like those seem more a part of a by-gone era.
AMEN! I guess my age is showing here. "By-gone era" indeed!"
Not even bacon can save Brussel Sprouts and bacon can fix almost anything.
I don't think bacon would be a good idea with brussel sprouts. However, it is wonderful in spinach.
OK, to get back to the OP's topic, we have a real problem with cooking odors. Our range hood "vents" into the kitchen. It is an old hood, and one of our tenants, back when we rented the house out, managed to "loose" the charcoal filter. Haven't been able to find a filter to replace it.
Haven't worried about it too much though, as homes used to be built without any type of vent over the stove. I crack the kitchen window, and turn on the vent fan for a nearby bathroom. It does help. Some.
I used to smoke cigars. (50+ years worth,) but due to heart condition, quit smoking back in May. It seems like my sense of smell has come back, with a vengeance! Truly a mixed blessing.