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Joined: Jun 2002
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Came out perfect. A touch crisp on top, but moist, juicy, and delicious all the way through.

[Linked Image]

To prepare, I covered it with olive oil, then salted and peppered both sides, and laid down a light sprinkle of garlic powder on the presentation side.

Presentation side down on a hot grill for four minutes. Flip, and grill the skin side for three minutes. Then onto a plate for four minutes to rest.

That's it. Couldn't have been better.



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Sams here gets really good fresh salmon. We also enjoy it on the grill, smoked, baked. Great tasting slab of protein.
Sometimes I toss extra salmon in some sour cream/cream cheese/chives/garlic for a good salmon spread/dip.

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Splash of runny maple mustard would have topped it off well.....


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We go in phases where we do a lot of grilling of salmon and tuna steaks. Buy them frozen and vacuum packed at Sams. Can’t get any fresher here in Missouri.

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Grilling is my primary method. Second is skinned and pan fried.


If you take the time it takes, it takes less time.
--Pat Parelli

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--ironbender
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Good job TRH !!

No white protein leakage, means cook at the correct temp.


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A sardine can or two with alder chips will make it much better tasting.


If you take the time it takes, it takes less time.
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Or grilled on a cedar plank !


Paul.

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Nice, commander like just S&P on salmon fillets, sometimes simple is better


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
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Originally Posted by New_2_99s
Or grilled on a cedar plank !

LOL


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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Originally Posted by ironbender
Originally Posted by New_2_99s
Or grilled on a cedar plank !

LOL

It ain't a fuggin carp guys.

The alder is the secret.

Thousands and thousands of years of Indians' experience tells me that's correct.


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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TRH,

the only way that would be better would be slices thinly and served before cooking!


The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)

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Originally Posted by Valsdad
TRH,

the only way that would be better would be slices thinly and served before cooking!

Freeze it first!

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What kind of salmon was that?


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
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Originally Posted by ironbender
What kind of salmon was that?

The kind I pointed to at the seafood counter and said "give me that one." grin

All I remember is that it said fresh, never frozen.


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Originally Posted by ironbender
What kind of salmon was that?



That color tells me Atlantic. Or Keta.


"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
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Not sockeye, for sure. That stuff it terrible.


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Sockeye has great color. Tough to beat sockeye or spring chinook imo.

[Linked Image from i.postimg.cc]


Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.

Ain’t easy havin pals.
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Sounds/LOOKS Great!
Simple prep is Good!


Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Originally Posted by The_Real_Hawkeye
Not sockeye, for sure. That stuff it terrible.

That’s a joke, right?


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender
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