In article ,
says...

In article ,
says...

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.

No problem BBQ boy! I guess you get a pass for that one.

I have to make a new smoker barrel, I haven't decided if I want to make
it from wood, or two 55 gallon barrels cut and welded like old one.

Some time (when it's warm!) I'll take some pictures of my stuff,
including my whole hog pit. Real southern BBQ!