Little appetizer

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Nick Prochilo

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
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Location
Long Island, N.Y.
Smoked a small chunk of salmon today as an appetizer for Easter. I was in the store the other day and they had both farm raised and wild salmon and just couldn't help but think of Griff saying get the wild. So, $2 per pound more and it was a great decision!

 
Thanks Nick. My brother-in-law, the commercial fisherman, just passed thru town and I placed an order from this coming summer's catch for the Oink pot luck.
 
Cliff H. said:
To be honest, I have never grilled salmon before.
I love to grill salmon. Here's how I do it: Spray the grill with Pam, put the fillet on skin-side down, brush it several times with a lemon juice/melted butter/garlic/black pepper baste, grill 10 or so minutes depending on the fire, until the meat separates easily into flakes -- here's where I really love the Thermapen. When the thick part is at 145 , it's done, no subjective guessing whether it's flaky enough or not. :D

--John
(No skin? You'll want to turn it, which is tricky. One of those fish baskets might be the ticket.)
 
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