So I ask the wife this am how do want your salmon cooked? Sweet or Savory? She says sweet and savory... Good lord. Any ideas?

Thanks

https://www.youtube.com/watch?v=ZsiCg95uBSU

This is very easy and turns out excellent.

Assuming you have filet(s) with skin, put hers skin side down on heavy aluminum foil, dry. Make a paste of brown sugar, butter, salt (about twice as much as you think is enough) lemon juice, a little black pepper, maybe a little dill. Wimmens will have their sugar.
Yours, butter, lemon juice, salt, black pepper, and most important...crushed dry oregano sprinkled sparsely on top of the skin side down filet sitting on dry aluminum foil.
Not knowing how thick your filets are...hard to advise. My cheapo gas barby does the job on high in about 16 min. lid closed. You will see pale colored beads of pure protein appear on the upper surface. Put the thinner tails toward a cooler portion of your grill so the thicker portion gets most of the heat. When the thicker part just flakes..very gingerly slide a spatula between the skin which will be stuck to the foil and the filet. Place on a warm plate, fish cools more rapidly than almost any other meat.

Grilling, baking, or pan frying?

Here ya go buddy, Costco..
pic hoster

Butter, brown sugar, and salsa verde.

https://www.allrecipes.com/recipe/264819/brown-sugar-salmon/

Don't overcook it - easy to do if you don't prepare it often.

+1!!! When it starts to sweat?! Pull it off pretty soon.

Parchment paper (preferably parchment bag)

Slices of thinly sliced lemon
Salt, pepper
Dill (fresh if you've got it)
Sprinkling of brown sugar
Dollop of butter

20 min @ 400. Make sure the parchment is sealed. And, make sure you pull those pinbones.

Yep. x 2. Great stuff. Throw on an alder board and cook it.

And lots of linked examples of overcooked salmon here.

Look up the Canadian fish cooking rule... 8 to 10 minutes per inch of thickness, maximum.

I cook mine in a DeLonghi toaster oven.

Aluminum foil line a shallow pan and spray with a little PAM. Wash salmon steak and season with black pepper, seasoned salt, garlic powder. Drizzle teriyaki sauce on top and sprinkle with parsley flakes. Bake at around 400 degrees until steak is firm, but moist and just barely cooked all the way through.

Bon Appetit!

We love it my brother. Also snagged the chicked rub...

Got it!

Thanks

Good salmon like fresh king doesn't need much to be great. Smoke salt and pepper medium rare on a charcoal fire.

Truth!
Fresh king right out of the salt and onto a hot grill is a wonderful thing! The Rub With Love is good stuff.

Older salmon out of the freezer is good Longhorn style (marinade with bourbon and brown sugar, soy sauce, pineapple, garlic.....).

Or, don't cook it at all?

I love raw fish.

The OP's wife, maybe not.

I wish salmon could run this far up the river and still be good, assuming they could get this far. I miss fresh salmon.

Raw salmon from PNW carry a number of parasites from their freshwater lives which humans and dogs are vulnerable to.

I supervised a fish dock one summer in AK, and we'd sometimes send guys down into the ship hold to wrangle stray fish, via the bucket. Bloody water full of tapeworms. Not sure if humans can host those tapeworms, but they were huge!

I was under the impression that freezing fish will kill the parasites but I don't know at what temperature or how long.

Jesus Christ you get dumber by the minute!!! 😂😂

Oooops, don’t out me thief!! Haha

https://www.fda.gov/media/80777/download

"Freezing and storing at an ambient temperature of -4°F (-20°C) or below for 7 days (total time), or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -31°F (-35°C) or below for 15 hours, or freezing at an ambient temperature of -31°F (-35°C) or below until solid and storing at an ambient temperature of -4°F (-20°C) or below for 24 hours are sufficient to kill parasites."

My salmon's cooked all the way through, thank you. And, yes, you can do without drying it out if you know what you're doing.

Can't tell u what I do out here..u vist and I'll make it ....

Yup, all of that is true. But how many know what their freezers will produce? I know exactly what mine does and have checked more than a few for others. Most folks have no idea how warm their freezers are.

Oh, and another point worth thinking about.

For years the guidance on trichinosis was to simply freeze for a while and it will kill it. Then someone actually tested it and found out AK bears have Trichonella that does not die from freezing. Now we know the species is "nativa" not "spirallis" and it is not killable by freezing.

It seems freezers are not engineered to get as cold as they used to.

Sure you can, but we like ours medium rare !

There is that...

Okay, what is your secret?

i can't answer for him, but low and slow in the oven for an hour is amazing, little or no seasoning, spritz with EVOO, scattered with capers.

Exactly how low?

YGTBFKM...

Momma going to do a Costco run, going to look for this stuff..

225 deg F

Just ordered a six pack of their various spices to give them a try.

I like a hot grill. Charcoal. Skin on fillet. Oil wipe the grate. If it’s a thick filet, flesh side down for a couple minutes then flip skin side down for several more until the middle is still just a bit translucent. Salt and pepper and let rest a few. It’ll finish up. The skin is pretty damn tuff and can take some heat.

Johnnys, RWL, Tony’s, whatever....they’re all good. Simple S&P is my favorite on good fresh salmon though.

Plus one....as the kids say.

If its a quality fish it don't need much.

I've used a marinade of 1/4 cup olive oil, 2 tablespoons soy sauce, and 2 teaspoons Montreal steak seasoning. Coat the fish, let sit for at least a half hour and then cook skin side down on the grill. Don't overcook.

Salmon & dill were made for each other !!

love it...don't do it enough, availability is sketchy