re: Teach me How to Cook Salmon

Season with soy sauce and brown sugar. 4 -5 minutes on the grill medium heat. You can easily see when it starts getting flaky.

I used to cook hotter, but now I do 18min at 285, almost always perfect

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I just do it in a pan because its like 5 minutes.

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This is how I do it too, but I go meat side down for a minute or so and then flip it to the skin side and let it finish on that side. It makes for a real crispy skin. I'll only cook to about 115-120 internal.

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which restaurant in the BR area has the best salmon?

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Ichiban has a baked salmon and crab meat appetizer that's very good. It's also offered with a larger portion as an entrée.

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What is the best type of salmon? I know Atlantic is inferior to Pacific, but I don't really know about king sockeye, etc.

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I just grab Atlantic, usually, because Sam's sells it cheap. Sockeye is pretty good but the last time I cooked it it tasted really bad, despite smelling ok before cooking. I'll never eat it again.

I am not a Salmon expert by any means. I have family that lives in Alaska. I get wild from them. I also have a fish monger close by, but he only has farmed. Depending when when they are caught, wild can have a taste that some people don't like. Farm is more consistent, but can have less flavor. That is just my limited experience though.

My seasoning is so simple but good. Lemon juice, dashes of Worchestire sauce, generous sea salt and cracked black pepper. I try to get a thick slab so I can turn on its side and get it coated with the spices too

Brine filets in salt water for a couple hours and then dry off
Smoker, 3 fiddy
Place salmon on the grate, cover in lemon slices and a mound of dark brown sugar.
Cook until the sugar is melted and dripping.
Simple and Delicious

I make salmon about once a month. I always buy wild caught pacific northwest salmon such as coho or sockeye. It's us more expensive but has much better, more intense flavor than atlantic salmon which is always farmed. I always grill over charcoal and on a cedar plank. I but cedar pickets from home depot and cut them to size. And no, there are no preservative chemicals on cedar pickets. I cook "low and slow" at about 250-275. I use a fork to pry apart the meat to check for doneness, if it's red inside it isn't done, wait til it turns pink. If in doubt, undercooking is better than overcooking. I marinade for a few hours in a soy,lime, honey mix but I sometimes add a dash or mustard or Rice vinegar or apple cider vinegar. Andlately have made a soy honey mix I apply every few minutes while cooking. I only add a small sprinkle of salt before eating. Wild caught salmon doesn't need a sauce or any other topping IMO. I usually make enough salmon to have leftovers and make salmon tacos or a salmon burger the next night or two. And small pieces or flakes of salmon on toast in the morning is awesome.

When I lived in DC we did salmon Sunday. Used a le cremate grill pan... seasoned with typical stuff... seared well on both sides a few minutes, get good crispy skin. And then oven at 350 for about 20-15 minutes with some butter slabbed on top. Also don’t get Atlantic salmon, get coho or any wild caught pacific salmon... if it says color added don’t buy it