Have some fresh chinook salmon

I don't know what would be considered new to you

I enjoy doing salmon with a panko/pistachio crust

But for a good product like that I would try to keep it minimal with doctoring it up

I'd do frank davis salmon seasoning and some lemon

Where'd you get it? I love fresh wild salmon.

4miles. Had a nice lunch with your friends in Portland, at Laurelwood brewery. I got P to try a Berliner Weisse, and she really liked it.

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Where'd you get it? I love fresh wild salmon.

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Out of the Columbia. A record amount of Chinook and Coho are expected to come up. I just recently got a fishing boat and have been hitting it hard. Got 3 Chinook this past weekend and plan on getting more starting next Sunday.

Jax, they said it was good times. I think we might make them into mavens yet. Which would be helpful for the BR Krewe, given their 2-3 trips a year in their 5th wheel. That allows them to mule a ton of beer. Thanks for showing them a good time (and for the BXN!)

Back to OP, I wonder if that is why we've been seeing more fresh wild salmon than usual in our parts. I've been getting some really good quality steaks and really enjoying them. Like with the salmon, fresh halibut should be kept simple. Lightly seasoned and grilled or pan seared. For a change, the Panko crust is also terrific. I've found that letting the fish sit in the fridge after battering for about 20-30 minutes really helps it stick.

I've tried Gris Gris's slow roast method with fresh coho & king salmon and it's terrific......

Can't find the thread right now.....you could google it

Yep, for fish that fresh, I'd slow roast in the oven. Google it. I'll try to find a thread later. On my phone right now and it's a PITA.

I'd use mild seasoning and a light mild sauce if you want one.


I roast it on 250 for about 20 minutes. That's pieces of salmon cut in normal size servings. Comes out buttery in texture with no dry areas and keep a good bit of the color. I brushed it with a compound butter a couple of times that I've done it. Adds a little flavor without overpowering the fresh salmon at all. Highly recommend this process.

If you want a sear on it, you could quick sear on high heat and then roast, but I haven't tried it. I like it so much just slow roasted that I haven't bothered with a sear. Need to experiment with that, though.

Oh yeah...save the bellies. They are very tasty on the grill. Very fatty and rich. A Trader Joe soyake dressing will work wonders here.

The bellies are also good pacific halibut bait if you're in to halibut fishing.

And use the heads in your crab traps (assuming you have some). Dungeness seem to really like salmon heads.

Thanks...can't wait to get back out there.

I'll have to look into that. Been saving my carcasses for dungeness and crawfish.