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Old 10-22-2017, 04:58 PM   #1
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Off Topic... How to cook salmon

Seeing as how we have a number of PNW'erners here that eat a lot of salmon, I'd like to get some advice on cooking it, recipes and such. Keep in mind everything we get is frozen and shipped in. The lions share of what is available is light orange farmed, as often as not you can get steelhead, and occasionally sockeye.

When I cook sockeye or steelhead it's quite dry, with the fat content of farmed it is never dry. I'm aware steelhead is rainbow.

So how do you cook steelhead or sockeye? I normally grill everything.
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Old 10-22-2017, 05:06 PM   #2
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Cook time for sockeye needs to be as short as possible; I'm generally under 2 minutes per side over no more than a medium fire. Over time you can develop a "touch" test - the thickest part should still feel springy when you pull it. It will keep cooking for a bit after you remove it from heat. Another tip: spread mayonnaise generously on each side before the fish goes on. Moisturizes the salmon, and does a great job keeping it from sticking to the grill.
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Old 10-22-2017, 05:15 PM   #3
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I've done The Only Salmon many many times. Always a success.

The only BBQ Salmon Recipe - Genius Kitchen
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Old 10-22-2017, 05:30 PM   #4
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Steaks or filets?

Foil wrapped...
Lea and Perrins makes a white white Worcester sauce for chicken and a slice of butter.
Medium heat.. 5 minutes. Take a peek..fork split it's done.

Oh you haven't tasted salmon until you eat CopperRiver Salmon...only available in May.
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Old 10-22-2017, 05:36 PM   #5
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Are both of these cooked directly on the grate? are they scaled? Much of what I find still has the scales, once in a while not.

Bruce, for the sockeye, is your advise for fillets as opposed to whole fish? all I get is fillets around here.

The sockeye and steelhead is normally small and thin, maybe 1 - 1 1/2 lb per side. The farmed is a lot bigger and thicker more like 2 1/2 lbs per side.
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Old 10-22-2017, 05:48 PM   #6
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Quote:
Originally Posted by padlin View Post
The lions share of what is available is light orange farmed,
I normally grill everything.
OMG, mentioning farmed salmon is like mentioning poutine.

We're a 3 way split; whole salmon in the oven, fillets in the Breville grill, cooks to perfection and the rest is smoked.

Good timing, this is the Indian Candy that I had for lunch. No, not all of it, too rich for that. Yummy.

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Old 10-22-2017, 06:02 PM   #7
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two ways I cook salmon

1. Plank it on a cedar board after a teriyaki marinade. Outrageous
2. Look up a recipe by a Vancouver firefighter that won some bbq awards, involved garlic, olive oil, sun dried tomatoes, parlsey I think it is amazing and always pleases.

I always cook fillets. I live in Calgary now but grew up in Vancouver so know my salmon.
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Old 10-22-2017, 06:17 PM   #8
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Quote:
Originally Posted by Ron in BC View Post
OMG, mentioning farmed salmon is like mentioning poutine.
Does that mean they both look like heck?
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Old 10-22-2017, 07:10 PM   #9
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2. Look up a recipe by a Vancouver firefighter that won some bbq awards, involved garlic, olive oil, sun dried tomatoes, parlsey I think it is amazing and always pleases.
Or see post #3 in this thread.
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Old 10-22-2017, 07:35 PM   #10
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We eat a lot of salmon. Lisa is the one who usually prepares it at home, me on the road. There are lots of ways to cook salmon, including many mentioned here, the key though is to cook it on no more than medium heat. If you see the fat beads forming you are going too fast.

And whatever you do, DO NOT overcook it. If it even starts to separate with a fork take it off and let it set a bit. I would rather have a wee bit of undercooked meat than have it too dry.

Quote:
Originally Posted by Ron in BC View Post
OMG, mentioning farmed salmon is like mentioning poutine.
These two things are not even in the same ball park. Farmed salmon is never as tasty, and the methods used to farm are very sketchy to say the least. Poutine is one of the best ways there is to deliver potatoes. Sure there are others, like baked, stuffed, scalloped that can be near as good, but GOOD poutine is in a high ranking class of its own. Off our friends and family I bet there is a 90% approval rate, much more than what appears to be here.

Never should one equate second rate salmon to a first rate potato dish. For shame?
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