What do you usually use to take the "lansa" out?

Traditional recipes call for lemon and dill. i marinated a few 1-inch thick slices with salt, pepper, dill, and lemon juice for about an hour, then baked in foil(sealed). On the thicker portions nandun pa rin ang lansa. Somebody suggested using some ginger juice, but afaik ginger isn't indigenous to where salmon are being eaten.

Is there a ratio, e.g. how much lemon per pound/inch of salmon? One time i baked it in foil along with the lemon slices, ayun nangasim :p

Does taking out the scales or skin help lessen the lansa? Yung crosswise cut yung nabili ko sa palengke.

Btw, any truth that yung pinaka masarap is yung part na walang butas, i.e. just after the stomach/internal organs, but before the tail end? Di ba less fatty yun?