What is your preferred method for cooking salmon?

[Aquaholic]

defiantly have to try and eat it two times a week.

no joke it can be a tough slog sometimes

why i have a few freezer burnt pieces from last year and I feel shame about it. Ive been thinking about cooking them up for the dog or making fish fertilizer in a bucket for a compost tea.

I dug deep and found some from 2022 with frost inside. My vacuum sealing habits are that I use more bag space for longer known freezer times and less when I know it will be used in a few weeks. Sometimes that gets forgotten! Are we not allowed to do crab bait with freezer burnt fish?

 

[dradons]

So many different ways!

I totally love Indian candy but lately we have been cutting it into bite sized pieces and cooking it in a frying pan with a dill, lemon butter sauce and served on rice. Sometimes cook it in a garlic black bean sauce too. Quick and easy!

I am a big fan of bite sized pieces in the broiler on high for just a couple minutes. Perfectly moist pieces with a bit of texture on each.

 

[tubber]

I like to do it differently each time for variety. Recently started flash frying or pankoing salmon for wraps which is every bit as good as white fish.
Favourite is still fresh sockeye on hot grill with a melted sauce of butter, soya, ginger, garlic, brown sugar, drop of sesame oil. This sauce doesn't work as well with a thick Chinook, because it usually starts to drip sauce and fish grease, creating too much smoke and gray stained fish.

 

[sly_karma]

2 pounds a week? Sorry. Did the weather keep you at the dock?

One "freezer filler" trip of three days to the west coast for this Okanaganite!

 

[Samnjoe]

One "freezer filler" trip of three days to the west coast for this Okanaganite!

We had a couple of great trips there this year. Grandkids couldn't get enough.
Special place.

 

[trophywife]

2 inch pieces, marinated in teryaki, whisky, garlic pepper,light salt
in cast iron, broil for 5-7 mins to brown and crisp the surface and get it cooking. turn down to 350 for 3 mins to finish

 

[Samnjoe]

Boneless fillet skin on. Salt butter garlic a little maple syrup. Brush on the flesh side at least 2 hours before cooking. Flesh side down on a smoking hot well oiled BBQ for 4 minutes. Flip to skin side and cook thru to 125 internal temp. Magic

 

[Aquaholic]

Boneless fillet skin on. Salt butter garlic a little maple syrup. Brush on the flesh side at least 2 hours before cooking. Flesh side down on a smoking hot well oiled BBQ for 4 minutes. Flip to skin side and cook thru to 125 internal temp. Magic

Pretty much always skin on for me.

 

[sly_karma]

Crispy salmon skin is so good.

 

[Aquaholic]

Crispy salmon skin is so good.

Ocean Bacon

 

[Irishwolf]

Here's one I've been using lately:

Chop the green part of a green onion into thin slices
1 tsp or so of diced ginger
1 tbsp wine or rice vinegar
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp olive oil
bit of salt

These are the base proportions, I adjust based on mood. I find the ginger and sesame really make it pop

Mix all together then spread on a fillet skin side down. Let sit min 20min. Longer the better.

I use a Treager grill at 400 with a temp prob in the middle of the thickest part, skin down direct on grill. Once that internal temp hits 125, I take it off and serve.

Just make sure you are sitting down.....

 

[Dorman Point]

For a very quick option, I mix roughly 3-4 tbsp of sweet Thai chili sauce and a spoonful of oyster sauce. Season a piece of coho with sea salt and throw flesh side down on a medium grill for about a minute, just enough to get grill marks. Flip it to skin-side down and baste with the sauce a couple of times while it finishes skin side down, just a few minutes. As above, pull it off while still soft and moist in the middle and rest a few minutes.