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how would you cook salmon

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fishlessman
fishlessman Posts: 32,767
in EggHead Forum
tiny thin tail fillets skin on.
fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • Langner91
    Langner91 Posts: 2,120
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    I like to cook it fast and hot on the back of my grill grates.  I season it with char-crust and a squirt of olive oil.

    Don't over cook it.  But, you know that.
    Clinton, Iowa
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  • nolaegghead
    nolaegghead Posts: 42,102
    edited March 2023
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    Same way you cook thicker ones except faster.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 32,767
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    nolaegghead said:
    Same way you cook thicker ones except faster.

    what im not sure about is getting the skin cooked without overcooking the meat or maybe just discarding the skin after the cook. in the bag frozen the thick end looks to be about 5/16 tapering to a potato chip. these must have been some tiny fish. kinda wish they left the tails whole
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Jstroke
    Jstroke Posts: 2,600
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    Me, I would cut them off where it makes sense for dinner fillet, and poach the tails for salmon salad—add mayo etc. make sandwiches or put on cracker.
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • fishlessman
    fishlessman Posts: 32,767
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    Jstroke said:
    Me, I would cut them off where it makes sense for dinner fillet, and poach the tails for salmon salad—add mayo etc. make sandwiches or put on cracker.

    i think im going to cook a couple maybe in the oven and if it doesnt work, poached in butter, flaked for croquettes.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Hotter for the skin.  Salmon survives overcooking better than most fish.  Especially farmed bc all the fat.
    ______________________________________________
    I love lamp..
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  • Grogu
    Grogu Posts: 125
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    The thin pieces work well for en papillote
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  • PoppasGrill
    PoppasGrill Posts: 356
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    I plank them, even with skin on, still get smoke in the meat and skin pulls right off 
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  • lousubcap
    lousubcap Posts: 32,384
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    Being a few cocktails into the evening, I acquire salmon with girth. (Girth over length any day.)  But if a gift than there are several options as noted above.  B)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • lkapigian
    lkapigian Posts: 10,766
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    Not sure about cooking it, but I’ve been wanting to make Salmon Jerky 
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 18,731
    edited March 2023
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    If they're that thin, fry them into salmon chip type of things. 

    caliqueen picked these up from Costco recently. They were pretty good. Should be easy to make something similar, even without the salted egg yolk. 

    IRVINS Dangerously Addictive Salted Egg Chips Crisps Snacks (Salted Egg Salmon, 230g) https://a.co/d/4ZusKuR

    Edit: it may  seem like my stock answer is "deep fry it!", but, come on... crispy fish skin is delicious.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    caliking said:
    If they're that thin, fry them into salmon chip type of things. 

    caliqueen picked these up from Costco recently. They were pretty good. Should be easy to make something similar, even without the salted egg yolk. 

    IRVINS Dangerously Addictive Salted Egg Chips Crisps Snacks (Salted Egg Salmon, 230g) https://a.co/d/4ZusKuR

    Edit: it may  seem like my stock answer is "deep fry it!", but, come on... crispy fish skin is delicious.
    Have you deep fried garlic yet?  Because I have to think if anyone has tried that, it is you.
    "I've made a note never to piss you two off." - Stike
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  • caliking
    caliking Posts: 18,731
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    JohnInCarolina said:
    caliking said:
    If they're that thin, fry them into salmon chip type of things. 

    caliqueen picked these up from Costco recently. They were pretty good. Should be easy to make something similar, even without the salted egg yolk. 

    IRVINS Dangerously Addictive Salted Egg Chips Crisps Snacks (Salted Egg Salmon, 230g) https://a.co/d/4ZusKuR

    Edit: it may  seem like my stock answer is "deep fry it!", but, come on... crispy fish skin is delicious.
    Have you deep fried garlic yet?  Because I have to think if anyone has tried that, it is you.
    Sort of.  “Burnt garlic” fried rice is pretty damn good. Fry the shite out of the garlic, and it has a great caramelized flavor.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Jstroke
    Jstroke Posts: 2,600
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    fishlessman said:

    i think im going to cook a couple maybe in the oven and if it doesnt work, poached in butter, flaked for croquettes.
    I like it, many years since I made croquettes. Got me thinking thanks for the reminder
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,094
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    With heat
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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  • Legume
    Legume Posts: 14,627
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    caliking said:
    If they're that thin, fry them into salmon chip type of things. 

    caliqueen picked these up from Costco recently. They were pretty good. Should be easy to make something similar, even without the salted egg yolk. 

    IRVINS Dangerously Addictive Salted Egg Chips Crisps Snacks (Salted Egg Salmon, 230g) https://a.co/d/4ZusKuR

    Edit: it may  seem like my stock answer is "deep fry it!", but, come on... crispy fish skin is delicious.
    Don't look at me, I didn't say anything.
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  • BigreenGreg
    BigreenGreg Posts: 581
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    If frozen, thaw in air fryer for five minutes then add dressing and spices. Run for 10 minutes at 400. Perfect every time.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Mark_B_Good
    Mark_B_Good Posts: 1,521
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    Fry in garlic butter? Everything tastes good in garlic butter!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • abpgwolf
    abpgwolf Posts: 559
    edited March 2023
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    Citrus Salmon Glaze

    1/3 cup Brown Sugar

    2 Tbsp. Lemon Zest

    Juice from ½ Lemon

    1 ½ tsp. Kosher Salt

    ½ tsp. Black Pepper

     

    Mix the above in a food processor (it will result in a firm paste)

    Put a whole salmon filet on parchment, skin side down

    Grill indirect with a little mild smoke at 225 to 275

    After about 10 minutes, spoon on the glaze (it will be too firm to brush initially, but will thin as it warms)

    Brush the glaze over the salmon, keep adding glaze throughout the cook.

    You may need to brush away the white protein as it appears



    Serve immediately or wait until it cools to room temp  

    Lititz, PA – XL BGE

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  • fishlessman
    fishlessman Posts: 32,767
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    plan now is to hit it hard in the castiron on high heat, then into a sheet pan with some type of hoisin glaze. hoping for a crunchy sticky fish chip. will have some fish chowder and scallops to go with it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • poster
    poster Posts: 1,172
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    This has Gin in it, lol. Its actually pretty good stuff. I would just scale back the amounts and maybe a little less cure time

    http://www.thewalleye.ca/suolakala-bob-katajamakis-salt-fish/
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