Northwest Fishing Reports

Having such good luck catching pink salmon this year, I'm running out of ways to prepare it. Was delicious grilled on the barbecue, and smoked with a teriyaki based sauce. Also tried slathering it with mayonaise inside, salt, and baked in the oven. Very good.

What is everyone else doing with it?

And I did see this one from a chef that posts on a flyfishing site.

Just an fyi, here is the standard dry cure for oily fish from the Culinary Institute of America:

2# Kosher
1# Sugar (white, dark, or light brown)
2 Tbsp onion powder
1 Tbsp ground cloves
1 Tbsp ground bay leaf
1 Tbsp ground mace
1 Tbsp ground allspice
1 tsp TCM

Combine all ingredients, store in an air-tight container. Makes 3 pounds.

The one key step that alot of you guys overlook is after rinsing the brine off the filets, allow it to air dry in the fridge to form a pellicle (Google it). Without a pellicle, it takes longer to smoke a fish to impart the smoke's flavor, ultimately making for a less moist outcome. Just a tip from your friendly neighborhood chef who is, btw, 0-8 with one bite this summer.

Bill Herzog's Salmon Patty Recipe: http://nwwildcountry.com/WildBlogs/ZogS ... yBlog.html

NoClothes - Sounds yummy! I'll try it tonight.

Also here is the recipe for the smoked salmon we made:

1 cup soy sauce
1 cup apple juice
1/2 cup brown sugar
1 tsp onion salt
1 tsp garlic salt
1 tsp pepper

We doubled the recipe and used fillets from 3 pink salmons. Marinated overnight, and smoked for 4 hours. This is an excellent recipe. Ate some, and then vacuum sealed small batches. Will last in refrigerator for months, or freeze. Very rich and filling, and great with beer.

I just need to catch me some pinks to smoke up. I fished Johnson's bar last night and saw no fish landed. I guess morning is better than evening.

I really want to try this smoker recipe: http://www.ifish.net/board/showthread.php?t=64066

here is a simple one.

just salt, pepper, garlic powder and drizzle some EVOO on both sides and throw in on the grill.

I cooked up my very first pink tonight.

Lathered the salmon steaks with butter, olive oil, some table blend, some trout spice blend, lemon juice, salt and pepper.

Put em in a glass casserole dish lined with aluminum foil and baked them at 350 degree's for about 20-30 minutes(depends on your oven). Skin and bones fell off like nothing. It was tasty. :colors:

I stick with salt, pepper, garlic powder, and some paprika.

I like to season mine with lemon pepper or garlic salt and basil, then a nice layer of cream cheese and chopped onions over the top, and bake or barbecue.. I also like to cook on a bed of rock salt as the fish turns out wonderfully moist.

-Christian-

Ckim has it right then grill on BBQ, take a pastry brush dip it in some olive oil and fresh garlic mixed together and splash quickly close to the filet so the flame sizzles the fish and give great Garlic flavor and flame kissed flavor. :chef:

Hey all! I baked up the a few fillets from some fresh pinks similar to Knoxs recipe last night and they were tasty. They were even better today as Salmon Patties similar to the link from NoClothes. Sooo good!

If I keep the pinks I smoke them.I'm not real crazy for the meat as far as its table value.When I eat salmon I want it to taste like salmon.But seeing that pinks dont taste all that super I teriyaki mine if I eat them.

i just bbq them on the grill skin on and let the skin dry on the meat then peel off when cooking. i use a little lemon pepper

I smoke them in the Traeger using Alder and a lil Apple pellets.I season it as usual .Salt ,Pepper and hot pepper flakes. Let it smoke for 2 hours at 145 aprox.Then cook on 300 for about a 1/2 hour or till done.Im not a huge fan of the soft meat salmon like Humps or Chums but I find if smoked first the meat isnt all that soft.JMO.I fish a private dock on the nasty Duwie.No crowds but pulling them from that nasty oily water isnt the greatest.Still they are fun.

mmmmmmmmmmmmmmmm I miss fried fish.Boo Hooo.SOB SOB.My grandparents always made fried salmon for the Sabbath meal.Fried coho pieces are really great too.

I picked up some cedar planks and bbq'd my catch from saturday fishing the Carbon..I used honey, pepper, thyme and garlic for my rub. Bleeding the fish right away totally helps the flavor..