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.