- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking Salmon in the oven
Posted on 1/20/13 at 8:51 am to Sir Drinksalot
Posted on 1/20/13 at 8:51 am to Sir Drinksalot
Skin on...... take it off after its cooked or eat it.
1
Posted on 1/20/13 at 8:59 am to CHEDBALLZ
Where are the BR folks buying their salmon? I'm going to try and shape up after my Mardi Gras debauchery is over, and my freezer is woefully short on fish. Between football season chewing up all my weekends, and the 9 day red snapper season last summer, I've never been so close to having to buy fish before.
Posted on 1/20/13 at 10:37 am to Icansee4miles
Man I have really enjoyed smoking my salmon, It's very easy.
I have a propane upright water smoker. I smoke the whole filet, skin on. I've uses mesquite, cherry and apple....all worlk well but I like the apple (want to try pecan).
sprinkle with PP seafood seasoning or Lawry's seasoned salt (either works). Cook at ~200 for 50 - 60 minutes.
excellent, perfectly cooked salmon, easily flakes away from the skin, skin is good to crunch on too.
I much prefer it to inddor methods although some of these sound pretty good.
I once tried cooking a skinless filet.....never again. it dried out. I suppose the skin serves to hold in the juices.
I have a propane upright water smoker. I smoke the whole filet, skin on. I've uses mesquite, cherry and apple....all worlk well but I like the apple (want to try pecan).
sprinkle with PP seafood seasoning or Lawry's seasoned salt (either works). Cook at ~200 for 50 - 60 minutes.
excellent, perfectly cooked salmon, easily flakes away from the skin, skin is good to crunch on too.
I much prefer it to inddor methods although some of these sound pretty good.
I once tried cooking a skinless filet.....never again. it dried out. I suppose the skin serves to hold in the juices.
Posted on 1/20/13 at 10:48 am to Sid in Lakeshore
I always leave the skin on as well. I usually just cook it and plate it skin side down
I don't eat the skin
I don't eat the skin
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News