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ABOUT COOKING SALMON
Growing up in Seattle Washington, one gets exposed to a lot of Salmon and seafood. I have a special advantage to experiment with different ways to cook Salmon because salmon fishing is one of my favorite pastimes and now salmon fishing charters is my profession. As a guest on one of my Seattle Salmon fishing charters you will have the opportunity to bring home and cook more Salmon than perhaps ever before. I have learned to cook Salmon so many different ways. I have not had the chance to list them all on this website yet. One of the most common ways in the Northwest is to simply wrap the Salmon in some foil with lemon, onions, butter, salt and pepper and place it on the grill. It may also be cooked with Cajun spices, Thai peanut sauce, Teriyaki, Blackened or whatever the imagination desires. Seafood rubs such as Tom Douglas' "Love Rubs" or McCormick's Grill Mates provide excellent pre-made spice mixes for "rub and go" seafood preparation. Exposing a simply salted Salmon fillet to smoke such as Alder or Cherry wood smoke is a classic way to prepare Salmon that everyone likes. I have even done it on a propane grill many times. I buy Alder chips at the hardware store or tackle store, soak them in water and with the grill on low place them on the heat shield or in a metal smoking box I bought at Home Depot. I place Salmon skin side down on the grill and check often that the chips don't catch fire. Keep a spray bottle handy and spray the chips once in a while so they don't dry out and catch fire. Smoking the Salmon might take 20 minutes to 40 minutes or more. It just depends on how cool you can keep the smoke.
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