Wild About Salmon
- Thread starter mish
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Constance
Master Chef
I looked this contest over with interest, because I think my husband cooks the best salmon ever. But I'm afraid our method is just too simple and straight-forward to win any kind of contest.
Scotch
Head Chef
Here are a couple of my favorites for salmon.
Salmon is a great fish for strong flavors such as in these recipes, but it's equally good simply rubbed with olive oil, sprinkled liberally with crushed back pepper and a little salt, grilled, and served with lemon wedges.
One very important point with salmon, or with any fish for that matter, is not to overcook it. Cooked properly, salmon should be dark pink in the center, not evenly light pink throughout. Overcooking dries it our and gives salmon a weird texture.
Salmon is a great fish for strong flavors such as in these recipes, but it's equally good simply rubbed with olive oil, sprinkled liberally with crushed back pepper and a little salt, grilled, and served with lemon wedges.
One very important point with salmon, or with any fish for that matter, is not to overcook it. Cooked properly, salmon should be dark pink in the center, not evenly light pink throughout. Overcooking dries it our and gives salmon a weird texture.
rob464
Assistant Cook
I cook my salmon on my jenair and it is wonderful. I sprinkle lemon pepper on it and bush on lemon juice as it is grilling. If the fillet still has the scales on one side, grill the scale side first and after turning you can peel the scales off and put the lemon pepper on that side and then bursh the lemon jucice on that side.
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