What is your preferred method for cooking salmon?

[Sitkaspruce]

This year, I took the carcass after fileting the fish, laid them out on a cookie sheet and added salt, pepper and garlic to taste and threw them in the oven at 325 for 10-12 minutes until the meat pulled off the bone. From 3 springs 14-18 lbs and 4 coho 6-10 lbs, I got a bunch of meat. Divided in half.

First half was a mix with fresh dill from the garden, avocado mayo (has to be!!!), a little more garlic, green onion and a touch of lemon juice to make a filling for salmon sandwiches. Fresh toasted sourdough, fresh lettuce, some Jalapeno/lime sauce and the salmon mix.

Other half mixed with a little Italian seasoning, more garlic, green onions and dill and made into salmon burgers.

With the ling cod, I roasted the carcasses and collars and made the meat into cod cakes. Delicious!

Now I will not throw away fillet carcasses after processing. Lots of meat left to use.

Cheers

SS

 

[Aquaholic]

View attachment 120654
Baked in the bbq. Pre-cut filet so that it cooks more evenly. Cooked on low/ medium with only some rock salt sprinkled on top.

I do those even portions often. They’re perfect serving size.

 

[Don Haraguchi]

Hard to pick just one method. But for me….
Nigiri for the belly loin, sashimi for the top loin, and poke for the tail pieces.

 

[Gong Show]

If it is a fresh salmon fillet, olive oil brushed over the flesh, then sprinkle with seasoning salt and cover with lemon slices, slap it on the bbq.
Whole sockeye, seasoning salt and lemon slices in the belly, wrap with chicken wire then cover the works with mayo, slap it on the bbq.

Older frozen spring, brown sugar and salt based rub, ratios change every time, cook in oven or slap it on the bbq.

 

[Tips Up]

Hard to pick just one method. But for me….
Nigiri for the belly loin, sashimi for the top loin, and poke for the tail pieces.

Any tricks to handling of the fish for sushi? I do love sushi and make it with smoked salmon but have been hesitant to use raw.
I vac packed and froze some fresh sockeye a couple of weeks ago and hoping to use this.

 

[sly_karma]

Strong preference for the BBQ so far. For those who use tinfoil rather than direct onto grill, check out these reusable grill mats. Non stick and last forever. Lots of uses.

COOKINA Rectangular Shaped Reusable Grill/Grilling Mat, 100% Non-Stick, For All BBQs & Smokers | Canadian Tire https://share.google/VcKoOYSI3IoyiXkyH

 

[Gong Show]

The flare up issue is real.
I have a sabre bbq, it has an interesting grill pattern, prevents flare ups.
Had this grill for 8 years now and the only issue is the ignitor gave out this year.

 

[Don Haraguchi]

Any tricks to handling of the fish for sushi? I do love sushi and make it with smoked salmon but have been hesitant to use raw.
I vac packed and froze some fresh sockeye a couple of weeks ago and hoping to use this.

Plenty of info out there on the web.
I usually make sure it’s frozen for a good few days, can’t remember the exact protocol.

Skin it. Remove any brown fat. Sprinkle with salt and refrigerate for a hour. Rinse, slice, eat.

 

[Rockin Johnny]

Any tricks to handling of the fish for sushi? I do love sushi and make it with smoked salmon but have been hesitant to use raw.
I vac packed and froze some fresh sockeye a couple of weeks ago and hoping to use this.

At least one or two trips a year we get our fish processed where they flash freeze at -40 degs the same day as caught. This is what we use for our sushi fish.

 

[Tips Up]

Plenty of info out there on the web.
I usually make sure it’s frozen for a good few days, can’t remember the exact protocol.

Skin it. Remove any brown fat. Sprinkle with salt and refrigerate for a hour. Rinse, slice, eat.

Made some sashimi from a recent Sockeye and some rolls with smoked salmon last night. Sashimi was a a bit salty but very good. Firm and fresh tasting. Maybe less salt or less time in fridge next time. I did rinse well. All in all very good.

 

[WHO DAT]

Brown sugar, sea salt n butter, melted on top , on a couple of cedar shingles

 

[salmonkiller01]

Bbq
I love basting in a mixture of fresh garlic, parsley , salt and pepper. Cook the fish just so the flakes are moist and pull apart but the colour is consistent. Baste once on the grill then put the fish on a deep dish and pour remaining mix on it.
Never over cook it. Let it sit for a few and enjoy.

 

[fish brain]

Good thread!
I love salmon all ways, but I have started cooking fillets wrapped in foil on the bbq as it keeps the moisture in and you can’t really overcook it.
Oven baked is also so tasty!
Smoked salmon is probably my favourite food in the worlds but it’s not as healthy with the salt content. More of a treat/snack for family and friends to share.

I disagree. It might help to keep the moisture in, but you can definitely overcook it.
Cook to medium rare and remove from heat. It will finish cooking on the plate. Anything more than this is over cooked and feels like a mouth full of sawdust.

 

[Prawn Star]

Cooked on the Traeger until medium rare or cedar planked on the gasser. I use soya sauce, garlic powder, dill, lemon pepper, Himalayan salt and ground pepper. When it is 3/4 done I spread some white miso on it.

 

[Aces]

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!

 

[Samnjoe]

Great thread. Lots of good ideas. We eat fish about 4 times a week. Couldn't afford that without the PUBLIC fishery.

 

[sly_karma]

Great thread. Lots of good ideas. We eat fish about 4 times a week. Couldn't afford that without the PUBLIC fis

Mrs Sly and I need to eat 2 lb of fish a week, every week, to get through what I brought back from WH. Tough slog but someone's gotta do it!

 

[sly_karma]

If you haven't tried this, try this.

"The Only BBQ Salmon" Recipe | Pacific Salmon Foundation

By David Veljacic This prize-winning recipe will make you a champ with the guests at your next barbeque party. Hint: An abundance of garlic calls for a parsley garnish! Ingredients: 1 salmon fillet, about 1 1/2 lbs/750 grams 8 large garlic cloves 1 tsp. salt 4 tbsp. finely chopped parsley 2...

psf.ca

I'm trying that recipe this weekend. Looks beautifully simple.

 

[Samnjoe]

Mrs Sly and I need to eat 2 lb of fish a week, every week, to get through what I brought back from WH. Tough slog but someone's gotta do it!

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

 

[wildmanyeah]

Mrs Sly and I need to eat 2 lb of fish a week, every week, to get through what I brought back from WH. Tough slog but someone's gotta do it!

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.