September 9, 2006

I ordered some sockeye and was delivered a monster King salmon. I BBQ’ed it and then served it after I finish cutting it up and blotting the excess liquid off the skin. I served it with the crispy skin, skin-side up. I used the convection fans to recrisp up the skin. For the sockeye, because it isn’t as fatty as the King or the Atlantic salmon, I usually pan fry it in butter. The Atlantic I use my maple marinade.

Nice. It was beautiful. Everyone loved it and the salmon was cooked to perfection.