The Captain prefers to use
the 'KISS' Method
(Keep It Simple Stupid)
The wonderful flavour of salmon is often masked by wannabe chefs who
pour on the sauces and the spices until you are not sure what you're
eating. This is fine if you have stale freezer burnt salmon and are
trying to camouflage the taste! So KISS your salmon and everyone will
be coming back for more!
KISS Method For Fresh Salmon Streaks
Cut steaks at least one inch thick - one per serving. Salt,
pepper, flour, butter, dill. Preheat heavy skillet or griddle
on the BBQ. Be generous with the butter on the griddle, when the
butter is starting to turn brown, it's time to put on the steaks!
This is the most important rule of all: Don't over cook the salmon
The rule is 10 minutes cooking time for every inch of thickness.
Five minutes each side for one inch steaks and serve hot off the
grill. You can also use the kitchen stove while cooking salmon.
Sprinkle a little lemon juice on the fish, this gives a nice flavour
and helps to keep the fishy smell out of your kitchen.
Cedar Plank Salmon Fillets
Toothpick Salmon Chunks
Salt, pepper, dill grated parmesan cheese, cedar planks.
I buy cedar from the lumber yard, choose smooth cedar fencing material
six to eight inches wide and cut to a foot long. I use these planks
to cook the fillets on as well to serve as plates. Soak the planks
in the sink or bathtub with enough cold water to cover. Weight down
with a stone or brick for about two hours ahead of time. Season
the fillets one per plate, heat oven broiler to 450F, sprinkle a
little parmesan on top of fillets, arrange skin side down on cedar
plate and place fairly close to the broiler element cook for 10
minutes per inch of thickness. Serve right on the cedar plank with
baked potato and a not too runny vegetable like asparagus, sure
to be a real favourite. Those fussy people who don't like fish will
be coming back for seconds!!!
Quick & Easy Snack (Don't Forget to KISS
Fresh boneless salmon fillets, butter, salt,
pepper, onion soup mix - about 1/2 the package (just the powder) and
about the same amount of flour.
Cut salmon fillets into 3/4" squares, put all ingredients except
butter into a bag and shake. Add salmon shake again Preheat frying
pan and when butter turns brown, add salmon chunks, stir-fry slowly
until golden and slightly crispy outside. Do not over cook! Stick
a toothpick in each piece, sprinkle with dill and serve hot. Great
with potato chips.
BBQ Chinook Salmon
(Still With the KISS Program)
Garlic cloves, salt, pepper.
Melt butter, add crushed garlic cloves together to make garlic butter
I have made a large grate for cooking over an open fire pit by using
re-bar and heavy chicken wire (not galvanized) there is two sides
to it, something like a camping toaster you use over an open fire
- only much larger! Let charcoal die down to hot coals and throw a
hand full of wet wood chips on the coals - this will create a nice
smoked flavour to the fish. Arrange large 20-30 pound chinook between
the racks and wire together. Brace over the fire pit and baste often
with garlic butter and season with salt and pepper, turning over every
five minutes or so. Remember the rule: 10 minutes for every inch of
thickness, and don't overcook. A real crowd pleaser.