Hey, salmon lovers!

[George K]

Five methods of cooking salmon:

[Mik]

Freshest take on salmon I have seen in a long time. Thanks!

[George K]

Mrs. George won't eat it - we've ever been fish people. However, I've had good salmon a few times, and I've enjoyed it. But, because of her reluctance, I won't be making it any time soon.

[Horace]

I wrap in foil with some oil or butter and herbs, then bake till done. It steams in its own moisture and if not overcooked iis as good as it gets. Maybe I’ll try a wet brine.

[Mik]

Never heard of brining it before or poaching in oil.

[bachophile]

You forget the freshest take

Raw sashimi.

We also do a lot of gravlax feasts chez moi.

[89th]

We just pop it in the oven, but my wife makes an awesome glaze that really makes it a fantastic dish, we usually have it with coconut rice.

[Mik]

@bachophile said in Hey, salmon lovers!:

You forget the freshest take

Raw sashimi.

We also do a lot of gravlax feasts chez moi.

Just bought a piece of madly expensive tuna the other day to eat as sashimi. Loved it. Unfortunately I had no wasabi.

[Rich]

We've been eating a decent amount of salmon these days, but typically get it as takeout... The cost difference preparing in home vs what one of a couple decent restaurants offer doesn't seem to be as large as some other foods.

Plus mine comes out a little 'meh'. Not bad, but for what it costs, not particularly great. Perhaps I'll give some of these ideas a shot.

[mark]

Going to try the brining method. We brined the Christmas ham starting last night. It's in the oven now...

[mark]

BEST SALMON EVAH!

Wow. Seriously. We took a Wild Fork skin-on salmon slab and cut it into portions. Brined in salt water for 15-20 minutes. Rinsed, and patted dry.

Place in cold non-stick frying pan.
Turn heat to medium-high
6 minutes on each side.

Two of the thinner portions only took 4 minutes on the second side. Good thing I started checking the temp at 4 minutes. They hit 135-140 and out they came. The others were still below 120. 2 more minutes and they were done.

Perfect. I don't even remember salmon ever tasting this good.

I lightly seasoned 3 with lemon pepper seasoning and 3 had no seasoning at all.

No oil in the pan yet they did not stick and the salmon's natural oil was very present and unbelievably tasty. Even the unseasoned portions were melt in your mouth delicious.

Never cooking salmon any other way, ever again.

[Mik]

This post is deleted!

[Axtremus]

Why mess with perfection?
Sashimi raw is the way to go.

[Horace]

Sashimi is fine but cooked salmon is way more flavorful and succulent than raw.

[Mik]

I love it both ways. Great sashimi is wonderful. Found another pretty good sushi place this week that delivers. Yum. They make a really great fried rice for MFR too, who does not care for sushi.

[bachophile]

Why do people have no qualms about eating raw fish but balk at eating raw red meat.

I’m telling u, tartare is the best.

[George K]

@bachophile said in Hey, salmon lovers!:

Why do people have no qualms about eating raw fish but balk at eating raw red meat.

I’m telling u, tartare is the best.

I eat neither.

[Mik]

@bachophile said in Hey, salmon lovers!:

Why do people have no qualms about eating raw fish but balk at eating raw red meat.

I’m telling u, tartare is the best.

Love that too, when I can get it at a place I trust.

[Horace]

The flavor of raw meat can be described as delicate, if one wanted to be charitable. You have to cook it if you want to start using better adjectives.

[Horace]

There was a story posted here recently about some small town in Wisconsin that had a ridiculous holiday custom of eating a raw ground beef dish which they called some weird sounding name. It was a giggly story about stupid people doing stupid things. But the recipe was steak tartar, which I assume the journalist did not know.