Harry wrote:
John H wrote:
On Tue, 5 Jan 2010 18:52:58 -0800 (PST), Tim
wrote:

On Jan 5, 5:22 pm, John H wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:



I've heard grilling or broiled is probably best, but anyhow.
i have the option to buy it locally in a side fillet or the horseshoe
cut.
I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.
It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.
I'm sure there are better ways to skillet fry salmon then what I did.
sooo....
What should I do next time around?
I love it on a smoker. I've got one of these:http://tinyurl.com/ydkc2gq

Put the salmon on there for an hour with some mesquite chips and it's
done. Very good.
That's fine, John. But at 10 degrees above zero?

Make it an hour and a half. Keep the smoker out of the wind.


An hour and a half to cook a salmon steak?

snerk

It's a good day for golf, herring...go out there and catch some
hypothermia.

Harry buddy, He is talking about smoking a salmon steak, not grilling
it. I know you are getting old, but heck, even my ugly, dumb wife and
my alcoholic son would know the difference.