On Jan 5, 5:40*pm, Tim wrote:
On Jan 5, 3:45*pm, Loogypicker wrote:





On Jan 5, 4:25*pm, 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 really like it grilled on a cedar plank. You can buy the planks in
most grocery stores that sell fish.

I'd thought of that eventually when the weather is better. I use a
charcoal BBQ grill. We dont' have a grilling feature in our house. I
cooked it out in the garage otherwise *it would make our house smell
like fish and the wife doesn't want that. around spring I'll go for it
though.- Hide quoted text -

- Show quoted text -

I grill year round, snow, ice, don't stop me! I use charcoal only
also. Had a gas grill, hated it.