Salmon
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For wild caught, there is nothing better but to keep it simple. I catch mostly Gulf fish, but when I was in Alaska, it would just be fillets in a basket contraption over coals from a wood fire. Finish it in a hot skillet with olive oil and salt to crisp up the bottom skin.
If you are adding any dill, herbs or similar aromatics, add them late in the game or else the aromatic oils evaporate off and you just get bitter aftertaste. If I am adding any lemon, I usually do it in the last minute for this reason.
Elaborate marinades and coatings cover up the amazing natural flavor for me.
I have also had great luck just wrapping in foil with butter and salt and "baking" it.
If you are adding any dill, herbs or similar aromatics, add them late in the game or else the aromatic oils evaporate off and you just get bitter aftertaste. If I am adding any lemon, I usually do it in the last minute for this reason.
Elaborate marinades and coatings cover up the amazing natural flavor for me.
I have also had great luck just wrapping in foil with butter and salt and "baking" it.
Toss it skin side down on a charcoal grill.
All spice it in the top. Cook it long enough where the bottom skin is crispy, it’s fully cooked. And you will see fat coming out the top. (Don’t flip it, leave it skin side down thought out entire cooking process)
Always turned out well when I did it that way.
All spice it in the top. Cook it long enough where the bottom skin is crispy, it’s fully cooked. And you will see fat coming out the top. (Don’t flip it, leave it skin side down thought out entire cooking process)
Always turned out well when I did it that way.
I concur with Warren, Sable, Bayou, and Brad. If it is a caught fish, keep it simple.
Growing up in the Pacific Northwest, we overwhelmingly got Coho, Chinook, or Sockeye. These fish need no help being delicious.
Pinks and storebought, season away.
I won't touch an Atlantic farmed trash shitbird salmon.
Growing up in the Pacific Northwest, we overwhelmingly got Coho, Chinook, or Sockeye. These fish need no help being delicious.
Pinks and storebought, season away.
I won't touch an Atlantic farmed trash shitbird salmon.
Nothing unusual here.
Garlic minced and slow sautéed in butter and add some fresh squeezed lemon, then to a glass baking dish with enough for the filets to sit on and then pour the rest on top with some fresh dill and a little pepper, then in the oven, don’t overcook!
Garlic minced and slow sautéed in butter and add some fresh squeezed lemon, then to a glass baking dish with enough for the filets to sit on and then pour the rest on top with some fresh dill and a little pepper, then in the oven, don’t overcook!
I agree but thats all I can get here now ...
unless I buy flash frozen at sea ...
Mustard-crusted panko salmon is one of my go-to's. So easy and makes for a tasty and squick supper. I also enjoy it smoked with cream cheese, capers and a bagel. Lastly, I love various salmon pastas - great summertime meal
Flash frozen good salmon is still better than Atlantic. Taste and health-wise.I agree but thats all I can get here now ...
Our family favorite is big line-caught fillets from Sam's, in the pellet smoker. Meat Church rubs, mild ones that don't overpower the fish flavors, and about 25 minutes in the smoker at 350. I mostly use hickory. Everyone, including the kids, love it. I never use Atlantic salmon, and definitely never farm-raised.
Since you're catching fresh salmon, how about Salmon Sashimi with Ponzu. It's super simple and delicious.
Do you harvest the roe? How about Ikura Don? It's a Japanese rice bowl with salmon roe and salmon sashimi.
Staying with the Japanese theme, Miso Butter Salmon is always a favorite with my family and friends.
Do you harvest the roe? How about Ikura Don? It's a Japanese rice bowl with salmon roe and salmon sashimi.
Staying with the Japanese theme, Miso Butter Salmon is always a favorite with my family and friends.
Two inch thick piece of fish, skin side down on a blistering hot pan.
1 minute, 45 seconds on the skin side...1 minute 30 seconds on the other side. Melted butter and a squeeze of lemon or a Balsamic reduction.....Bob's your uncle.
1 minute, 45 seconds on the skin side...1 minute 30 seconds on the other side. Melted butter and a squeeze of lemon or a Balsamic reduction.....Bob's your uncle.
I just like a plain grilled salmon with a sour cream,a little bit of dijon mustard and dill sauce