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Mar 25th, 2012
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Alaskian selmon #7582480 08/17/19 11:01 PM
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I stopped to visit one of my favorite neighbors . He had just gotten back from a company fishing trip in Alaska. He offered me salmon. I declined. I'm loaded with specks from another neighbor. Salmon is not one of my favorite fishes. Any ideas on the preparation? Buy it?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Alaskian selmon [Re: bill oxner] #7582550 08/18/19 12:08 AM
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Bill, I season salmon like I would a steak but cook it on a little bit lower heat. As soon as the meat flakes with a fork pull it an let stand for about 5 minutes.

Re: Alaskian selmon [Re: bill oxner] #7582555 08/18/19 12:15 AM
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Our favorite recipe came from the Southern Living magazine years ago. Score the filets every inch, rub olive oil liberally, sprinkle brown sugar and garlic powder and rub gently into the filets and cuts. Smoke with Alder wood till it flakes and serve with drawn butter.
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Re: Alaskian selmon [Re: bill oxner] #7582560 08/18/19 12:21 AM
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Cook on cedar board til fish flakes, throw away fish and eat board bolt

Re: Alaskian selmon [Re: bill oxner] #7582564 08/18/19 12:29 AM
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The texture reminds me of kingfish. I've made croquettes with kings. They are fine and freeze well. Never met a teenager who wouldn't eat them or make a meal out of them with Macaroni and cheese.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Alaskian selmon [Re: bill oxner] #7582576 08/18/19 12:46 AM
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When young, usually one meal a week was salmon croquettes and Mac and cheese. Salmon was canned though.

Re: Alaskian selmon [Re: 68rustbucket] #7582842 08/18/19 03:00 PM
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Originally Posted by 68rustbucket
When young, usually one meal a week was salmon croquettes and Mac and cheese. Salmon was canned though.

Same here except we had mashed potatoes with it.

Re: Alaskian selmon [Re: 68rustbucket] #7582843 08/18/19 03:06 PM
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Originally Posted by 68rustbucket
Cook on cedar board til fish flakes, throw away fish and eat board bolt

hammer

Wife puts Ranch Dressing, Feta Cheese and Bacon bits then bakes in the oven, when done she adds small diced chilled tomatoes pieces on it and it is delicious!


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Re: Alaskian selmon [Re: bill oxner] #7582853 08/18/19 03:37 PM
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Big fan of salmon; my go to is a bit of squeezed lemon about an hour before I cook it then coat with olive oil, dill and Montreal steak seasoning. Hot and fast til internal temp is 115-120....like butter

Re: Alaskian selmon [Re: Pigsicles] #7582882 08/18/19 04:37 PM
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Originally Posted by Pigsicles
Our favorite recipe came from the Southern Living magazine years ago. Score the filets every inch, rub olive oil liberally, sprinkle brown sugar and garlic powder and rub gently into the filets and cuts. Smoke with Alder wood till it flakes and serve with drawn butter.
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This looks really good.

Re: Alaskian selmon [Re: bill oxner] #7582957 08/18/19 06:22 PM
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Love salmon. This is one of my favorite recipes.

https://damndelicious.net/2014/08/18/honey-glazed-salmon/

Re: Alaskian selmon [Re: Jimbo1] #7583390 08/19/19 02:57 AM
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Originally Posted by Jimbo1
Originally Posted by 68rustbucket
When young, usually one meal a week was salmon croquettes and Mac and cheese. Salmon was canned though.

Same here except we had mashed potatoes with it.



Yessir. This is the only way I know to fix salmon, and only from can smile


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Re: Alaskian selmon [Re: bill oxner] #7583446 08/19/19 04:44 AM
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You guys are missing out. Salmon is awesome if prepared correctly. It's important to not over cook it. 125 degrees is about perfect. A lot of recipes follow the USDA guidelines for fish which is 145 and that will result in dry, over cooked fish. When I cook tuna steaks, I sear them 45 seconds per side and serve them rare.

Re: Alaskian selmon [Re: bill oxner] #7583769 08/19/19 04:25 PM
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I've brought home a number of various PNW salmon species (chinook, coho, etc.) that I caught out of the mouth of the Columbia river. Some of fishier and heavier in oils/fats that require different methods of preparation and cooking. If memory serves me, the coho (silver) are less fats and tend to be drier, requires brine and smoke. Most Pacific salmon tends to have a heavier and stronger fish taste to it, and I prefer it to be a bit over cooked to take some of that out.

The wife and I have found the HEB Salmon burgers to be great and easy to prepare, They typically have at least 2 different flavors, my favorite is the Jalapeno but my wife's is the cranberry Gorgonzola. Lightly season with your favorite seasoning, blackening is our go too. Medium hot skillet with a little spray oil, place burgers in hot skillet, cook about 5-8 minutes per side, flip (should have a light blackened surface) and cook another 5-8 minutes. Ready to serve.


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Re: Alaskian selmon [Re: bill oxner] #7583781 08/19/19 04:34 PM
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I forget what exactly I seasoned our last one with. I marinated it in a combo of soy/teriyaki and ginger and garlic for several hours seared in a skillet and finished in the oven with some butter on top. Ive had it before and the wife loved it.

Also just plain salt and pepper cooked the same way with a tab of butter in the oven isn't bad.


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Re: Alaskian selmon [Re: bill oxner] #7583906 08/19/19 06:27 PM
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I usually cook salmon fillets on a George Foreman grill. They are done in about 3 minutes. I will use Lemon Pepper, Mrs. Dash salt substitute, garlic and a little Sea Salt. The Mrs. Dash seasoning gives it a crusty look and taste if I grill them just over 3 minutes. They are very good and I prefer the skin on vs the skinless. These are skinless. Going to have to try a whole fillet like is posted above.
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Re: Alaskian selmon [Re: bill oxner] #7584087 08/19/19 09:56 PM
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I agree with the above^^^ much prefer with the skin on it is crispy deliciousness!


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Re: Alaskian selmon [Re: bill oxner] #7584090 08/19/19 10:05 PM
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I made this for my family a few weeks ago and my 3 yr old hammered it. Link

Re: Alaskian selmon [Re: bill oxner] #7590418 08/27/19 12:41 AM
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All sounded good to me


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Re: Alaskian selmon [Re: bill oxner] #7591463 08/28/19 12:50 AM
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I do not like to kill the taste of the salmon and really like the following. Wash and pat dry the filet then squeeze lime juice over it and let set for 20 minutes. Coat with olive oil, then put pats of butter all over. Then liberally sprinkle with dill weed. On a medium hot grill cook skin side down first then turn and remove the skin (i do not care for the skin). Coat that side with dill and flip to cook that side. Over cooking is about the only way it can go wrong. Enjoy!

Re: Alaskian selmon [Re: bill oxner] #7595548 09/01/19 10:42 PM
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Brine for 24 hours, rinse, pat completely dry, and cold smoke it.
Now wipe the drool from your keyboard.
AWESOME!!!

Re: Alaskian selmon [Re: bill oxner] #7606842 09/14/19 07:40 PM
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Salt,pepper, little olive oil in skillet, cook quickly in hot skillet, 3/4 minutes each side. Perfection.


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Re: Alaskian selmon [Re: MacDaddy21] #7610234 09/19/19 01:54 AM
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Originally Posted by MacDaddy21
You guys are missing out. Salmon is awesome if prepared correctly. It's important to not over cook it. 125 degrees is about perfect. A lot of recipes follow the USDA guidelines for fish which is 145 and that will result in dry, over cooked fish. When I cook tuna steaks, I sear them 45 seconds per side and serve them rare.

^this!
Fresh glazed salmon is the bomb ( w/fresh crushed garlic & good balsamic)!
Tuna even more so (raw w/ some wasabi!! food)

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