On Jan 5, 6:45*pm, Wayne.B 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?

The first thing we have to understand is that there are 5 different
kinds of salmon. * This is one of the things you learn on an Alaska
trip. * :-) * *


Well, the package tray says "Salmon" so I take it that is what it
is....

My vote is for grilled on tin foil with a lot of chopped onions. If
nothing else the smell of it cooking will drive you crazy.


Good future reference Wayne, Thanks!