Erik in AK
New member
Salmon is naturally stronger flavored than white fleshed fish BUT don't buy farmed salmon for starters, and you won't need to dump the spice cabinet on it to hide the flavor. Remember to check the eyes when buying fish--bright, shiny and clear.
Generally, grocery chains carry mediocre seafood. Ask your local butcher or your local organic grocer if they carry fresh salmon (no more than 24 hours old at delivery). Alaskan Kings and Reds are best (but then again I'm biased).
I find salmon best when lightly seasoned with the 4 primary taste elements-salt, sweet, sour, bitter.
My personal favorite for 1 full fillet:
Combine in pan 1/4 stick butter (not margarine), 1 Tbsp brown sugar, 1 Tbsp soy sauce.
Put on heat until butter melts and sugar dissolves. Remove from heat and stir in 1/2 Tsp lime zest.
Brush on fish
Preheat grill and set flame on medium
Lay fillet on grill skin side down
Baste fish every two minutes until fish flakes
Once cooked the fish will lift off the skin easily with a spatula.
If the "mud line" is a major issue then skin fillet and trim out the brown part and cook wth the foil boat method.
Just before serving squeeze a bit of lime juice on the fish
The maple syrup method is very good--season with kosher salt and a bit of white pepper first.
Generally, grocery chains carry mediocre seafood. Ask your local butcher or your local organic grocer if they carry fresh salmon (no more than 24 hours old at delivery). Alaskan Kings and Reds are best (but then again I'm biased).
I find salmon best when lightly seasoned with the 4 primary taste elements-salt, sweet, sour, bitter.
My personal favorite for 1 full fillet:
Combine in pan 1/4 stick butter (not margarine), 1 Tbsp brown sugar, 1 Tbsp soy sauce.
Put on heat until butter melts and sugar dissolves. Remove from heat and stir in 1/2 Tsp lime zest.
Brush on fish
Preheat grill and set flame on medium
Lay fillet on grill skin side down
Baste fish every two minutes until fish flakes
Once cooked the fish will lift off the skin easily with a spatula.
If the "mud line" is a major issue then skin fillet and trim out the brown part and cook wth the foil boat method.
Just before serving squeeze a bit of lime juice on the fish
The maple syrup method is very good--season with kosher salt and a bit of white pepper first.
