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?

On Jan 5, 4:25*pm, 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 really like it grilled on a cedar plank. You can buy the planks in
most grocery stores that sell fish.

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 broil what you call "horseshoe" cuts.


First, I marinate the salmon steaks in Worcestershire sauce. Then I
cover them with chopped onion and broil on each side about six minutes
or longer, depending upon thickness of steak.

I also bake the salmon with a cream and capers sauce, but that is more
complicated.

On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

Yeah, but just sticking salmon on the grill or ini the oven doesn't
work.

You need heat before you can cook salmon.

No need to thank me - it's what I do. :)

Tom Francis - SWSports wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

Yeah, but just sticking salmon on the grill or ini the oven doesn't
work.

You need heat before you can cook salmon.

No need to thank me - it's what I do. :)

What? Make really stupid comments?

On Jan 5, 3:45*pm, Loogypicker wrote:
On Jan 5, 4:25*pm, 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 really like it grilled on a cedar plank. You can buy the planks in
most grocery stores that sell fish.

I'd thought of that eventually when the weather is better. I use a
charcoal BBQ grill. We dont' have a grilling feature in our house. I
cooked it out in the garage otherwise it would make our house smell
like fish and the wife doesn't want that. around spring I'll go for it
though.

On Jan 5, 4:06*pm, Tom Francis - SWSports
wrote:
On Tue, 5 Jan 2010 13:25:49 -0800 (PST), Tim
wrote:

I've heard grilling or broiled is probably best, but anyhow.

Yeah, but just sticking salmon on the grill or ini the oven doesn't
work.

You need heat before you can cook salmon.

No need to thank me - it's what I do. *:)

And in this weather, heat is a premium!

"You need heat before you can cook salmon."

Is that kinda like the guy sticking fish in the cupboard and saying "I
wonder what the shelf life of Sushi is?"

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.

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. :-)

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

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.