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.

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, 5:40*pm, Tim wrote:
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.- Hide quoted text -

- Show quoted text -

I grill year round, snow, ice, don't stop me! I use charcoal only
also. Had a gas grill, hated it.

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, 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 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?