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Posted on 6/15/16 at 12:20 pm to eljusterina
Skin on in a cast iron skillet. A touch of oil and skin side down on medium heat for 90% of the time to crisp it up, then flip for just a short time. Serve skin side up so that it's crispy. Sides or garnish can be whatever.
I was sort of kidding about the sous vide comment, although I'll actually do Atlantic salmon this way on occasion.
I was sort of kidding about the sous vide comment, although I'll actually do Atlantic salmon this way on occasion.
Posted on 6/15/16 at 1:45 pm to eljusterina
quote:
What's the best way to cook salmon?
Grilled on cedar plank at low heat.....over charcoal preferably. I also like to put the cedar plank on first and slightly char one side. Then flip it over and put the fish on the char side. This gets the smoke going. No matter how you cook it, low & slow wins the day.
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