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Alaskian selmon
#7582480
08/17/19 11:01 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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OP
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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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Joined: Jul 2011
Posts: 9,969
Old Rabbit
THF Trophy Hunter
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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.
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Re: Alaskian selmon
[Re: bill oxner]
#7582555
08/18/19 12:15 AM
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Joined: Sep 2007
Posts: 574
Pigsicles
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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.
Pulsar Trail XQ50 Pulsar HD 19A
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Re: Alaskian selmon
[Re: bill oxner]
#7582560
08/18/19 12:21 AM
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Joined: Oct 2008
Posts: 16,741
68rustbucket
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Cook on cedar board til fish flakes, throw away fish and eat board
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Re: Alaskian selmon
[Re: bill oxner]
#7582564
08/18/19 12:29 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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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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Joined: Oct 2008
Posts: 16,741
68rustbucket
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When young, usually one meal a week was salmon croquettes and Mac and cheese. Salmon was canned though.
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Re: Alaskian selmon
[Re: 68rustbucket]
#7582842
08/18/19 03:00 PM
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Joined: Sep 2012
Posts: 15,965
Jimbo1
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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.
FJB - Lets Go Brandon BBB - Bring Back Better Awake - Not Woke!
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Re: Alaskian selmon
[Re: 68rustbucket]
#7582843
08/18/19 03:06 PM
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Joined: Apr 2005
Posts: 43,855
Stub
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Cook on cedar board til fish flakes, throw away fish and eat board 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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Joined: Jul 2009
Posts: 3,176
HoldPoint
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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
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Re: Alaskian selmon
[Re: Pigsicles]
#7582882
08/18/19 04:37 PM
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Joined: Mar 2013
Posts: 5,038
jetdad
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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. This looks really good.
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Re: Alaskian selmon
[Re: bill oxner]
#7582957
08/18/19 06:22 PM
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Joined: Aug 2011
Posts: 2,633
MacDaddy21
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Re: Alaskian selmon
[Re: Jimbo1]
#7583390
08/19/19 02:57 AM
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Joined: Jan 2019
Posts: 3,673
10 Gauge
Extreme Tracker
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Joined: Jan 2019
Posts: 3,673 |
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
1 Thessalonians 4:11-14
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Re: Alaskian selmon
[Re: bill oxner]
#7583446
08/19/19 04:44 AM
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Joined: Aug 2011
Posts: 2,633
MacDaddy21
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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.
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Re: Alaskian selmon
[Re: bill oxner]
#7583769
08/19/19 04:25 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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Posts: 12,861 |
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.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Alaskian selmon
[Re: bill oxner]
#7583781
08/19/19 04:34 PM
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Joined: Oct 2004
Posts: 39,536
redchevy
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Posts: 39,536 |
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.
It's hell eatin em live
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Re: Alaskian selmon
[Re: bill oxner]
#7583906
08/19/19 06:27 PM
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Joined: Aug 2010
Posts: 60,296
stxranchman
Obie Juan Kenobi
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Obie Juan Kenobi
Joined: Aug 2010
Posts: 60,296 |
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.
Are idiots multiplying faster than normal people?
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Re: Alaskian selmon
[Re: bill oxner]
#7584087
08/19/19 09:56 PM
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Joined: Oct 2004
Posts: 39,536
redchevy
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Posts: 39,536 |
I agree with the above^^^ much prefer with the skin on it is crispy deliciousness!
It's hell eatin em live
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Re: Alaskian selmon
[Re: bill oxner]
#7584090
08/19/19 10:05 PM
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Joined: Aug 2016
Posts: 8,313
Herbie Hancock
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I made this for my family a few weeks ago and my 3 yr old hammered it. Link
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Alaskian selmon
[Re: bill oxner]
#7590418
08/27/19 12:41 AM
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Joined: Aug 2011
Posts: 205
ghostlight
Woodsman
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Woodsman
Joined: Aug 2011
Posts: 205 |
Don't be afraid of the light it's just me.
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Re: Alaskian selmon
[Re: bill oxner]
#7591463
08/28/19 12:50 AM
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Joined: Apr 2010
Posts: 1,088
jakebunch
Pro Tracker
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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!
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Re: Alaskian selmon
[Re: bill oxner]
#7595548
09/01/19 10:42 PM
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Joined: Jan 2011
Posts: 106
J W M
Woodsman
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Woodsman
Joined: Jan 2011
Posts: 106 |
Brine for 24 hours, rinse, pat completely dry, and cold smoke it. Now wipe the drool from your keyboard. AWESOME!!!
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Re: Alaskian selmon
[Re: bill oxner]
#7606842
09/14/19 07:40 PM
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Joined: Mar 2005
Posts: 3,261
Sniper.270
Veteran Tracker
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Salt,pepper, little olive oil in skillet, cook quickly in hot skillet, 3/4 minutes each side. Perfection.
Proverbs 2
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Re: Alaskian selmon
[Re: MacDaddy21]
#7610234
09/19/19 01:54 AM
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Joined: Sep 2007
Posts: 4,294
oldoak2000
Extreme Tracker
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Posts: 4,294 |
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!! )
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