Last of the Sockeye Salmon
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Thread: Last of the Sockeye Salmon

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    Senior Member taxfree4's Avatar
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    Last of the Sockeye Salmon

    Last piece of Sockeye at the fish market. Look at that color, beautiful. Salting it up and on the grill, an avocado and some olives.
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    Equitare solum equitare amplius

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    Senior Member willtill's Avatar
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    Quote Originally Posted by taxfree4 View Post
    Last piece of Sockeye at the fish market. Look at that color, beautiful. Salting it up and on the grill, an avocado and some olives.
    Looks like a bear tried to claw that, before it got away.

    Enjoy that lovely piece of fish.


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    Senior Member taxfree4's Avatar
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    Quote Originally Posted by willtill View Post
    Looks like a bear tried to claw that, before it got away.

    Enjoy that lovely piece of fish.
    What I do is put 3 to 4 slices along the length. It does 2 things, prevents it from curling so I get an even pan sear and I fill it with sea salt
    Equitare solum equitare amplius

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    Senior Member willtill's Avatar
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    Quote Originally Posted by taxfree4 View Post
    What I do is put 3 to 4 slices along the length. It does 2 things, prevents it from curling so I get an even pan sear and I fill it with sea salt
    Interesting. I just rub salmon filets down with olive oil, lots of cracked black pepper (coarse) and garlic salt. Perfecto!


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    I get teriyaki marinate salmon from the super market. Yummie!
    ITS ALL GOOD

  6. #6
    Senior Member willtill's Avatar
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    Salmon can also be cooked on a cedar plank. Out of my many grills, I have a little Weber Smoky Joe, build a charcoal fire in it; when blast furnace hot, I place the salmon w/plank on the grill, and then close it up for 15 minutes. The bottom of the plank will burn, the edges will burn but the salmon just gets wonderfully baked (not burned) with the cedar flavor. Yom-yom.
    Last edited by willtill; 10-01-2022 at 06:45 AM.


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