Thanks. Read to take out of vacuum sealed bag and put in ziplock due to bacteria. I agree on simple is better.HTownAg98 said:
Defrost slowly in the refrigerator. You can also defrost in cold water (colder than tap water) if you're in a hurry. Hopefully they left the skin on the salmon, because it's as good as crispy duck or chicken skin.
https://www.seriouseats.com/crispy-pan-seared-salmon-fillets-recipe
For high quality fish like that, I'm a big believer in simple is better. Season with salt and pepper, don't overcook it, and squeeze on some lemon.
Please walk into your nearest Long John Silver's and ask them to cook it, fielder's choice. Report back on the results.AgShaun00 said:
I got to go to vancouver and caught some king salmon, coho salmon, and halibut. Any recipes you guys like?
Guide also said that the coho is a great sashimi. I got this week and all frozen. Any tips to properly disfrost and make sashimi?
might try that with green egg and put some wood in itG Martin 87 said:
Simple is great, but OTOH, this salmon recipe is foolproof. Have gotten rave reviews every time I've made it.
Rub for salmon filets
1/2 cup brown sugar
2 tbsp olive oil
1 tbsp Italian seasoning
1 tsp smoked paprika
1/2 tsp sea salt
Put foil packet with wood for smoking in medium-hot grill. Pierce foil packet a few times to allow smoke out. Wait until packet starts to smoke, then put cast iron plate with rubbed salmon filets in grill and lower heat to medium. Cook for 12-15 minutes.
