Farmed Salmon vs. Wild

You'll be very sad not to have tried both.

No I won't. Your sounds like a good brine to use prior to smoking but not on cooked fish.

Yes, you will. It is not a smoking brine. It has elements of same, but it gives a fantastic light flavour to cooked salmon.

some times a mixture used for smoking can be tasty au natural as well.
too much salt for me though. if it didn't kill me doc santiago would.

For me it's about the flavor of the Salmon, not a marinade or sauce.

Yer right, I use sea salt and booze for my smoked marinade.

HG, your sauce is Teriyaki but without the ginger, better with some grated ginger. Sometime try finishing it off with a glaze of the same. Reserve some sauce, reduce it in a saute pan down to a thick syrup, when salmon/chicken/steak are done, roll them in the glaze and plate. Pretty darn good!

Better for chicken or steak, it would be a waste to cover up the wonderful flavor of fresh wild salmon with teriyaki sauce, imho. Some love it tho.

David wrote:For me it's about the flavor of the Salmon, not a marinade or sauce.

I dig ya. This imparts a nice extra flavour when first biting in, but the meat of the salmon is mainly kept moist and flakey, without the marinade getting in deeply enough to cause flavour issues. Just did one on Saturday night and was again surprised at how fresh and salmony it tastes. I would guess marinating too long would change it more.

Trailrunner wrote:HG, your sauce is Teriyaki but without the ginger, better with some grated ginger. Sometime try finishing it off with a glaze of the same. Reserve some sauce, reduce it in a saute pan down to a thick syrup, when salmon/chicken/steak are done, roll them in the glaze and plate. Pretty darn good!

Better for chicken or steak, it would be a waste to cover up the wonderful flavor of fresh wild salmon with teriyaki sauce, imho. Some love it tho.

I agree; see my post back to David.

Yep. Kinda like those idiots that drink Chivas and coke. . . hahaha

I would say this is more like adding garlic to steak...

i use garlic and hy's season salt lightly on my steak before bbq. nobody can have my hy's-getcherown. only available in canada.

If I really want to pump up the steak, I use a liberal dose of Montreal steak spice. Available in LARGE jars at CostCo here.

it ain't even close ta hy's

HelperGuy wrote:I would say this is more like adding garlic to steak...

there go the opinions again .... snork

I bet you could spead cat food on a cracker and half the yoyos here would eat it up.... lol

I wonder what spices Whiskas uses?

Why is it that some people get their feelings hurt and act inidgnant if someone doesn't care for their marinade recipe, their particular style of cooking or the way they prepare a certain dish? Be it a spice mix or a marinade, all too many cooks either attempt to cover up the natural flavor of a particular meat or they attempt to make a particular unapplealing piece of meat into something it isn't. Sure spices or marinades can be used to tenderize or enhance flavor but one doesn't use the same when one is preparing a meat of "quality".

I can understand an ego on a professional chef but us amateur cooks need to check our egos and be extremely thankful when others extend an honest compliment on something we prepare!

I betcha Fearless.... being an Avid Fisherman From Salmon Country.... would know a thing or two bout cook'n em up.

Salmon.

Grill in Foil... High Heat...

Light Salt Rub... Copious Amounts Of Butter... Thin Slices Of Lemon...

ok

maybe a little Tarragon or Rosemary... but very little

with the lemon, it's the zest U really want... leave it in thin slices so U can easily remove

Hoxx

Hocks knows. Cilantro is a nice alternative too.

Especially since Hocks is such a fan of cilantro!

CheenaGringo wrote:Why is it that some people get their feelings hurt and act inidgnant if someone doesn't care for their marinade recipe, their particular style of cooking or the way they prepare a certain dish? Be it a spice mix or a marinade, all too many cooks either attempt to cover up the natural flavor of a particular meat or they attempt to make a particular unapplealing piece of meat into something it isn't. Sure spices or marinades can be used to tenderize or enhance flavor but one doesn't use the same when one is preparing a meat of "quality".

I can understand an ego on a professional chef but us amateur cooks need to check our egos and be extremely thankful when others extend an honest compliment on something we prepare!

Why is it that some people get all judgmental on other posters' asses, accusing them of saying or doing things they did not say or do? Tell me where exactly I was indignat or hurt. I'll tell you, though, I'm indignant now: I find it appalling that you would assume that what I do when I cook is "covering up". You don't know me, you have never eaten anything I've cooked. I offered one simple option for marinading salmon, in response to David's request for same. He got two; how great is that?

Pedro wrote:it ain't even close ta hy's

Hey, hoser, I'm from Ottawa, and I say it IS. So take off, eh?

HelperGuy wrote:

Pedro wrote:it ain't even close ta hy's

Hey, hoser, I'm from Ottawa, and I say it IS. So take off, eh?

Lighten up big guy... was just tugg'n yer nutz....

Hey.... I've been ta Ottowa.... that where U get the 3 second walk lights and the red one.... well it doesn't mean " don't walk "
it means " RUN!! "

Same exact place.

HG: Please tell me where I referred to you by name or by inference? That must be a huge "cross on your shoulders" to have to tote when everything is about you in your mind? I don't think you need to be reminded of a former member who approached matters in a similar fashion when someone disagreed with one of his restaurant reviews or some other topic he believed he was an expert on. Now that you mention it, were you not the one who used: "You'll be very sad not to have tried both." and "Yes, you will. It is not a smoking brine. It has elements of same, but it gives a fantastic light flavour to cooked salmon." Could it be that one has to use such a marinade when cooking inferior farm raised salmon?

I cannot envision a circumstance when an amateur cook lets their ego run amok unless they are repeatedly doing dinner parties for large groups of people?

Sorry, you lost me completely now.

HelperGuy wrote:Sorry, you lost me completely now.

Not that I know Nuth'n from Nuth'n... but I would suggest a little Oyster Sauce with your Sauce
for Fish...
Although the Purist in me says U shouldn't do that to a Fine Salmon

Your Sauce ... along with an Oyster Sauce is a Fine Glaze for Shrimp and Scallops...
I've already done it... many times

A nice Variation is to add a little heat... chipotle