I try to get fish on my family’s table two or three times a week. The research describing the incredible heart and brain benefits to eating fish, especially fatty fish like salmon, is compelling.

An extra bonus? Fatty fish is more filling, too, which means I’m less hungry for late-night snacks a few hours after dinner.

Still, many home cooks shy away from salmon, thinking it is too strong or fishy. But with a few tips, you can be on your way to restaurant-quality salmon dishes:

>> Your fish should smell like a salty ocean, not “fishy.” Salmon is highly perishable, so buy it and make it the same day.

>> Use high heat and don’t overcook. The longer salmon cooks, the stronger the flavor, so a quick cooking will keep the flavor mild. Grilling is an ideal method.

>> Cook to medium rare for best results — the interior of the salmon should be still pink and moist, not completely opaque, and certainly not dry enough to be “flaked.”

>> Try marinating. Even a simple marinade of a little lemon juice, olive oil and salt and pepper will make a noticeable, if subtle, difference.

My secret ingredient for salmon marinades is pineapple juice, which adds both a little sweetness and a touch of acid, both ideal for a good, flavorful soak.

PINEAPPLE JUICE MARINATED SALMON

• 4 5-ounce fillets of wild salmon
• Parsley and lemon slices for garnish (optional)
• Marinade:
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 2 teaspoons grated ginger
• 1/4 cup chopped green onion
• 1/4 teaspoon Sriracha or other hot sauce
• 2 tablespoons grapeseed or other neutral oil

Combine marinade ingredients. Place half in a small bowl and set aside. Pour the rest over the salmon fillets in a medium bowl and coat well. Marinate 20 minutes to 12 hours.

Heat grill to medium-high. Grill fish until just cooked through, about 4 minutes per side.

Meanwhile, heat reserved marinade in small sauce pan until simmering. Spoon on cooked salmon to serve. Garnish with chopped parsley and sliced lemon, if desired.

Nutritional information unavailable.