How do you prepare your salmon

My mom (age 100) wanted salmon, so I prepared wild salmon four ways for her. I always start with salt curing. If it’s good enough for sushi chefs, it’s good enough for me.

First raw dish was sashimi with ginger onion sauce

55ED8E9D-0B2C-4673-B721-F73171168EE9 by Hanzo posted Sep 12, 2022 at 19:58

Second was poke

54BEC375-2959-41C3-B2BA-58657C428D29 by Hanzo posted Sep 12, 2022 at 19:58

The cooked dishes were seared with mango lime

99495351-3BDF-49EE-B71A-0DFB92DC2CC8 by Hanzo posted Sep 12, 2022 at 19:58

4D9C69D3-F6DB-407B-9640-022EF03284AE by Hanzo posted Sep 12, 2022 at 19:58

And coated with mayo and topped with lup cheong (Chinese sausage)

D1738F15-9EC7-47A4-ABE3-853BD7580F8D by Hanzo posted Sep 12, 2022 at 19:58

How do you guys and gals prepare your salmon, or other fish?

 

Salmon I am a one trick pony, I fire grill it over a member of the white oak family and go heavy on the garlic butter. Catfish fillets I either deep fry with cornmeal breading or grill on the flat top griddle with lemon pepper, plain salt and bit of fresh dill and top it with grilled onions and with either cayenne peppers or bell peppers or sometimes both. Largmouth bass I i like just broiled with salt and pepper and a squeeze of fresh lemon juice. Panfish Bluegill, crappie, redear etc I fillet them corn meal bread them and fry a pile of them because they are like potato chips can't eat just a few need a plate piled high Bought in fish like Cod or Pollack I beer batter and deep fry, or grill like the catfish on the flat top and Cod I like to broil like the bass as well. Fiddler Cats I bread and fry whole (Well minus the head, skin and guts I keep fish cooking pretty simple and tasty

 

Try the cod with miso, ginger, sugar and mirin. Let it soak overnight or two or three. Then in a pan on the grill. So good.

 

Salt and pepper baked in the oven or fired on the grill. Who has time with all the work for getting fancy... back in the day when I had free time I poached it with mango salsa, that wasn't bad. I think I prefer over a camp fire the best.

 

I have several fish recipes but my easiest and fast is All you can eat Friday fried catfish buffet down at our local cafe. Well maybe not so easy as you do have to get up and walk to the buffet. Wears you out after the second trip.

 

broiled or over a fire. Wood ash and burnt ends are all the seasoning i need.

 

6 to 12 hours in the smoker cold, usually with apple or plum chips for winter Stealhead or Springer Chinook. For later summer fish like Coho or Sockeye, the heavier Hickory smoke and longer.
From the smoker, it gets a dri rub of Paul Prudhommes ( original blend only) meat magic, slices of fresh lemon, orange, and onion. Then it gets seared on the BBQ, or a smoking hot cast iron pan till the ends are crispy, usually flipped only once.
I like to carmalize the fruit and onion in butter first before adding to the fish, really brings out the flavors nicely with out over cooking it!
For a Fancy schmancy dinner, I toss several fillets in the Dutch oven and slather mayonnaise over the top and bake it till done. Then ser e with fresh lemon and orange slices and steamed veggies along with a humumgous baked tater loaded with bacon bits butter, fresh green onion, and sour creme!

Naturally, a yumongous slice of Key Lime Pie must follow, along with a nice Cuppa, usually Cofveve, or mulled wine!

 

Many, if not most meals taste best cooked in a campfire! Once at camp, I was preparing to cook dinner. I salt cured two huge salmon filets. Was going to smoke one with the campfire and prepare one raw. My little one came by as I was cutting one filet for the raw portion. She wanted a taste. It was plain and unseasoned. And she loved it. Rounded up all the kids and they ate that whole slab plain and unseasoned. They were like locusts. I ended up doing my plan with the remaining filet. Thankfully, the kids were pretty full, so the adults got to eat.

 

I pay more for wild caught. Lots of local fishermen selling fresh ahi around me.

 

Wifee loves honey smoked. I just very lightly season and rub honey on it. Smoke it with kiawe (local mesquite).

Not fish, but my friend did this ribeye for me. It was soooo good. Just salt and pepper. But he cold smoked it with kiawe for an hour. Then seared each side for a minute each. Perfect medium rare and it was so tasty.

 

We also do up a smoked fillet with a Lemongrass rub and fresh ground ginger. Take the Ginger and Lemongrass and add to the Paul Prudhommes meat magic rub in a small saute pan, add butter and olive oil and add a splash of Jack Daniels and a couple strips of good diced bacon, and let it all reduce, then rub and ether fry or BBQ till done. You can add a hoisen sauce if you like, it's really good ether way!

 

Every time I've looked at Wild Caught salmon the country of origin is listed as China, with processing in Russia. I've never been to China but I've been to other parts of Asia and you don't want to eat anything that came out of those rivers.

Atlantic or farmed salmon doesn't have all the goodness of wild caught, but it's raised in Finland and processed in Germany. I trust those two countries way more than I do China and Russia.

Of course, fresh caught out of Alaska or maybe the PNW is the best of all, but it's rare.

 

Living in the mitten state. I've got close access to Lake Trout, Steelhead, Coho and King Salmon. It's often that a friend will be heading to one of the big lakes and ya might get a filet sent your way as long as you return the favor.

 

Marinated in teriyaki sauce and honey, wrapped in foil,, 20 min in oven at 450 degrees served over a bed of rice with pea pods and bean sprouts. With extra teriyaki and honey sauce on the side.
I was on a road trip for business, had some time off and went to visit my best friend-best buds since 1971. He and his wife were out, and got delayed for several hours. He had a whole house full of hungry people, his wife's parents, their teenage sons, and several of the kids friends. I took the oldest son, borrowed one of the family vehicles and went to the grocery store.

The boy looked at the ingredients I was buying, and remarked " Looks suspiciously like health food to me". A little while after the meal he walked up to me moaning and said " I hurt, and it's all your fault. It was so good that I just couldn't stop eating it, and now I hurt!"

 

Stay away from China!!

 

Copper River is awesome!!

 

Yup, we allowed the rivers to be "Managed" by politicians and not biologists, we let the commercial gill netters dictate the "Rules" and then e let the Injuns over fish cause 'Mu Rights" to over fish, it's part of our culture! Meanwhile, We tax, permit, tax some more, license, and tag, and then tell you you can only fish certain days using barbless hooks, which just so happens to be the days they let the damn dams out! Then they over sell the water and letric, and then close the rivers to anglers!
I damn near sold my boat, hasn't been in the water for 2 years now, no point in wasting the fuel to tow it someplace worth going only to have the state close the fuckin water, or close the species! I'm actually going to take the boat down to Tillamook and leave it there, use it for crabbing and running out into the blue to chase tuna and halibut as well as all the rock fish I can eat! If I happen to catch a few Chinook, so be it, put it in live bags under the hull and give the staters the big one finger wave! I'm about to start poaching big game too, you see what the state has done with our Elk season? Like I said, this is what you get when the god damn politicians run things, and take the bribe money from the Commercial Fishing, Ranchers, Farmers, and Chinese, who buy up everything we produce here!

Wife and I take little mini vacations down to the big boat on the weekends, we always loved stopping at the local fish mongers to pick up fresh shellfish and what ever they might have, all are closed and out of business, and you would think Pacific Seafoods would have a store front, NOPE, your screwed just like everyone else! I gots one secret shop we will visit, it;s owned by a couple old timer fishermen and they always cut us a deal on everything, 5 gallon bucketss of fresh steamers is ALWAYS worth the stop!

 

Baked with butter, honey and cinnamon. Now I need to go get some fresh salmon lol.