Cooking Salmon

[phalanx]

I don't think you fry it, you bake it in seasoning. Any hints are welcome. A friend from way up north gave me two large frozen fish. A trade for a set of 32acp reloading dyes i no longer use.

[Ranger99]

My folks have been making it for years.
Used to be done after the cotton was picked
and sent to the gin and the crops had been
harvested and sold along with whatever
livestock was raised for sale


You open and drain your cans of salmon,
break it up with a fork and mix in eggs
and yellow cornmeal and salt and pepper
and finely chopped onions and some
paprika if you have any plus a bit of flour.
You mix all that together and scoop up
a spoonful a little bigger than a golf ball
and roll it and flatten it out and in the skillet
of hot grease it goes. Cook until brown
on both sides.
Really good but smells up the house
( although not as bad as mackerel)

[phalanx]

Ill give that a try Ranger.  I’m putting one of these fish in the freezer.

[Lloyd Smale]

i eat quite a bit of salmon. Favorite way like with ANY fish is deep fried. Just never was a fan of baked fish or even grilled fish. Ill eat it but would rather have it fried. Salmon is good because its good fried and also oily enough to be good smoked. I prefer white fish walleye and pike fried but if im smoking salmon is my first choice. Well at least second to herring. So with my salmon if there small they get fried and the bigger ones that arent near as good because there fatty fried get smoked.

[phalanx]

I did bake cook some of it yesterday, according to the salmon seasoning can. It came out ok. Man, this is a big fish!

[Drilling Man]

  I much prefer to fry Salmon, don't much care for it baked.

  It's pretty good canned too, then I treat it like canned tuna.

  DM

[phalanx]

Think im still going to bake it, yesterday it came out really good. Krispy skin and tender meat.
Lots of butter and seasoning on it.

[Lloyd Smale]

or you can deep fry it and dip it in tartar sauce with some fried potatoes and onions on the side and a cold bud

[Drilling Man]

or you can deep fry it and dip it in tartar sauce with some fried potatoes and onions on the side and a cold bud

  THAT gets my vote!

  DM

[Drilling Man]

Sounds ok for alot of stuff.

But if I came across some really choice salmon,
like sushi grade,  I would elevate it by the French method... cheffing instead of cooking it.

Each to his own.

  Sushi grade, that's hilarious!! 

  I've ate so much salmon, about every way you can think of, in fact so much it isn't even funny, and you can have my portion of "sushi grade!!"...  ha ha ha

  Here's the last two King salmon I caught in Alaska,



  DM

[Lloyd Smale]

kings can be large and still real good eating. there just a larger fish then the great lakes coho or chinook . Even larger chinook can be good. Smaller coho are definitely preferable to large ones though. As to sushi. It would be a cold day in hell that i ate raw fish. Now cold fried fish the next day for breakfast with a bit of salt on it. Thats about heaven. As to fancy recipes i just dont see it. Fish doesnt need its taste hidden with a ton of spice. To me its like people who try to spice up venison to the point the unique taste is gone. When i eat venison i want to taste venison. If i want to eat beef ill buy beef. You want gourmet fish? Come over and ill take you to a little bar in a tiny town on the st marys river that serves the best dammed white fish sandwich in the world. they wont sell one if the fish isnt caught that day. The buns and tarter sause are made that day in the kitchen too. People come from all around just for a fish sandwhich. Served with a bud of course. Not some fancy designer beer, wine or mixed drink with an umbrella in it. You can get fries too. Real fries again made from potatoes in the back not frozen off a truck. Ask for sushi there and youd best have brought a friend to help drag you out. Best time to go there is during a red wings game. Beer is half price. Just the word sushi turns my stomach like the word democrat. Cant be bad. theres millions of young yuppies that love both. Comical they even have to make a new name up for raw fish. If they called it that probably nobody would have ever tried it. Its about like steak tar tar.

[phalanx]

Sounds ok for alot of stuff.

But if I came across some really choice salmon,
like sushi grade,  I would elevate it by the French method... cheffing instead of cooking it.

Each to his own.



That’s about the size of the two i traded for.

  Sushi grade, that's hilarious!! 

  I've ate so much salmon, about every way you can think of, in fact so much it isn't even funny, and you can have my portion of "sushi grade!!"...  ha ha ha

  Here's the last two King salmon I caught in Alaska,



  DM