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?

Smoked!

Bruce

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.
Smoke, not cook! And that's in a cold climate.

Bruce

Bruce wrote:
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?

Smoked!

Bruce


"A diet high in smoked and salted foods, such as smoked fish, meat, and
pickled vegetables, has been shown to increase a person's chances of
developing stomach cancer. High consumption of red meat also raises this
risk. Conversely, eating a diet high in fruits and vegetables
(particularly those high in beta-carotene and vitamin C) can decrease
this risk."

From Sloan-Kettering Cancer Center


Chow down, boys...

Harry wrote:
Bruce wrote:
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?

Smoked!

Bruce


"A diet high in smoked and salted foods, such as smoked fish, meat,
and pickled vegetables, has been shown to increase a person's chances
of developing stomach cancer. High consumption of red meat also raises
this risk. Conversely, eating a diet high in fruits and vegetables
(particularly those high in beta-carotene and vitamin C) can decrease
this risk."

From Sloan-Kettering Cancer Center


Chow down, boys...
Soooooooooo, Don't marinate it in a bunch of nitrates before smoking,
the nitrates are the problem. Do as the native indians do smoke it with
alder wood for mellow flavor.

dp_diddly

DP_diddly wrote:
Harry wrote:
Bruce wrote:
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?

Smoked!

Bruce


"A diet high in smoked and salted foods, such as smoked fish, meat,
and pickled vegetables, has been shown to increase a person's chances
of developing stomach cancer. High consumption of red meat also raises
this risk. Conversely, eating a diet high in fruits and vegetables
(particularly those high in beta-carotene and vitamin C) can decrease
this risk."

From Sloan-Kettering Cancer Center


Chow down, boys...
Soooooooooo, Don't marinate it in a bunch of nitrates before smoking,
the nitrates are the problem. Do as the native indians do smoke it with
alder wood for mellow flavor.

dp_diddly

I'm all in favor of the conservatrash here smoking and eating as much
food as they can hold, along with massive quantities of liquor, and I
think they should smoke cigarettes and cigars, too.

On Jan 6, 11:51*pm, "Bill McKee" wrote:
"jps" wrote in message

...



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?

BBQ is probably the best but poached and oven baked also work quite
well.

Oven version...

If a fillet,wrapped in foil skin side down (with the top open) in a
baking dish with *little bits of butter, some salt and pepper, cover
liberally with pan fried onion (sliced) and slices of lemon with fresh
lemon juice squeezed directly on the fillet. *Bake at 325 for approx.
15 - 20 minutes. *Monitor closely, time is based on size. *Protect the
tail section from overcooking with thicker lemon slices.

Serve it with the onions. *Discard the lemon slices.

Make certain you don't dry it out. *If finished right, it'll melt in
your mouth.

Doing the same thing in foil on a covered BBQ is even better.

BBQ is best. *Not really a fan of eating salmon. *A little Paul Prudhomme
salmon seasoning. *on top of a little oil is really great on Sockeye / Red
salmon. *Which is the best of the salmon. King or Chinook is the largest,
and cooking the same way is also good along with Silver Salmon. * The rest
are probably only good smoked. *My dad use to fry salmon steaks with bacon
grease. *Probably why I do not really care for Salmon. *Give me the white
meat fish. *Or at least those that cook up white. *Pacific Ling Cod, which
is in the top 3 for eating fish, can be a green flesh until it hits a little
hot oil. *The top fish for me are Pacific Halibut, China Cod, and Ling Cod.
the Pacific is better than the California Halibut because it has a higher
fat content.http://fishcooking.about.com/od/stan...ish_profil.htm

Nah...just put the Salmon on Herrings Computer Chair. When he sits on
it, the hot-air expelled from him will cook the fish.

On Wed, 06 Jan 2010 21:02:07 -0500, Bruce wrote:

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.
Smoke, not cook! And that's in a cold climate.

Bruce

Bruce, if you'll notice, you're about the only one responding to this
guy, who doesn't appear to know what a smoker is.

As Mike said earlier, with Harry, Don, and e#c filtered, everyone's
life is much more mellow.

"Bill McKee" wrote in message
...

"Don White" wrote in message
...

"Don White" wrote in message
...
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.

Well...this kind of post lowers the candidate list to three or four
lowlifes.
Cou it be Ditzy Dan, FlatulentJim or LooneyTunes.
It I missed the actual poster ...squeak up...I don't want to give credit
to the wrong person.


But is funnieer than you.

mmmmm a lot of the stooge..er..spoofer posts show terrible grammar & even
worse spelling.
Are you in on this Swill...or just a faciliator?

Don White wrote:
"Bill McKee" wrote in message
...
"Don White" wrote in message
...
"Don White" wrote in message
...
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.
Well...this kind of post lowers the candidate list to three or four
lowlifes.
Cou it be Ditzy Dan, FlatulentJim or LooneyTunes.
It I missed the actual poster ...squeak up...I don't want to give credit
to the wrong person.

But is funnieer than you.

mmmmm a lot of the stooge..er..spoofer posts show terrible grammar & even
worse spelling.
Are you in on this Swill...or just a faciliator?




It's probably a good idea to spoof the ID's of all the righties here, so
they "filter" each other out of existence. They, after all, are intent
on trying to drive out everyone who doesn't agree with them politically.

It wouldn't take much to do it. How much brain power does it take to
write as badly and stupidly as most of the righties here? Hell, one of
my cats could probably do it.

On Jan 6, 9:07*pm, Harry wrote:
Bruce wrote:
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?

Smoked!

Bruce

"A diet high in smoked and salted foods, such as smoked fish, meat, and
pickled vegetables, has been shown to increase a person's chances of
developing stomach cancer. High consumption of red meat also raises this
risk. Conversely, eating a diet high in fruits and vegetables
(particularly those high in beta-carotene and vitamin C) can decrease
this risk."

*From Sloan-Kettering Cancer Center

Chow down, boys...- Hide quoted text -

- Show quoted text -

You smoke Don's meat all of the time, peter puffer.