John H wrote:
On Wed, 6 Jan 2010 08:44:06 -0500, I am Tosk
wrote:

In article ,
says...
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.
Daaaaayyyyemmmm. I got to put up some pictures of my smoker so you and
loogie can see what a real smoker looks like. Not a "big box" BBQ

I needed one I could take to Germany and Korea with me. This bugger
has done just fine, I'll have you know.

Would it fit under the seat or in the overhead?