Desire Fish LogoWild Alaskan Salmon

 
Preparation
& Handling


Nutritional Info

Salmon Recipes




Basic:
- Fried
- Baked
- Barbequed
- Broiled
- Poached
Curries:
- Curried Salmon
- Curry Stirfry
- Thai Salmon
Soup:
- Salmon
   Chowder

Caviar
- Salmon Caviar
Pickled/Canned
- Pickled Salmon
- Canned Salmon
Miscellaneous
- Boat Salads
- Brown Bread
- Tartar Sauce
- Herb Glaze




Frying Method One:

  • Thaw fillet in refrigerator overnight or in sink of cold water for 30-45 minutes.
  • Rinse, cut fillet into pieces leaving skin on.
  • Season with salt/pepper and garlic powder.
  • Heat cast iron pan or other heavy skillet. Add olive oil. Fry skin-side down at medium high heat till skin is brown.
  • Turn. Carefully peel off skin (our dog Shep loves it). Fry till brown.
  • Turn again and fry a little while longer and serve. If you want to serve with skin on just leave on and do not turn again.

Frying Method Two:

  • Thaw fillet in refrigerator overnight or in sink of cold water for 30-45 minutes.
  • To fillet off skin place fillet on cutting board. With long sharp knife cut through fillet midway to skin. Slide knife under skin and towards edge of fillet and off skin. Turn fillet and holding freed skin in one hand slide knife under rest of fish and off skin.
  • Slice fish according to preference. Pieces or strips. Lay on paper towel and dry each side. Salt, pepper and garlic powder. Dip in flour, bread crumbs or corn meal.
  • Heat heavy pan medium hot. fry in hot olive oil till brown both sides.
  • Serve with wedge of lemon or tartar Sauce.