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The only way to cook salmon. How to prepare Salmon. Broiling Salmon is an art. How to cook Salmon.

Updated on October 31, 2013

A little prep and prep food. I say use a wooden spoon instead of a baster.

That is a strange Vietnamese sausage wrapped in palm leaves.
That is a strange Vietnamese sausage wrapped in palm leaves. | Source

The way we cook salmon is to love the salmon.

Salmon should be tough, it should be a game fish. If it is whitish it is yuckish and do not buy it. Preparation of Salmon is key. Broiling is the best and most the cooking should be by salt, lime and butter. When I say tough I mean flakey yet with substance.

I am old school. The best salmon I caught, filleted, prepped in a half hour and cooking took ten minutes on a grill or Dutch oven 30 feet from the river I caught it on. But this recipe is for home.

Frozen salmon and shrimp. Get over it! What you eat that you do not catch has or should have been frozen. A fisherman catches a salmon and it must go on ice. If it is any good it came out of a water way, that was frozen along the bank. I say that if you catch a salmon without near frostbite, throw it back.

Soaking in butter, I add a special blend of pepper.

Red Cayenne, Blond or white pepper a little flour and fresh large ground black pepper.
Red Cayenne, Blond or white pepper a little flour and fresh large ground black pepper. | Source

It is good to think of these creatures Into the Wild.

These creatures are beautiful and strong and all that nature has to offer.

A Grizzly bear, a Kodiak bear and a Polar bear all respect and to some extent are alive because of them. I have seen Salmon jump six feet up and ten over in the air. They climb waterfalls in glory and a rainbow of energy. Salmon live in both fresh and salt water. If you eat one with its energy you may get some for yourself.

Cooking is by natural preservative/ehancers with spice.

Garlic Salt over coated for ten minutes at near complete thaw. When the fish is pliable warm just coat both sides with garlic salt to finish the thawing process. Ten minutes is plenty. Then wash the fillet in cold water. Let it set at room temperature for ten more minutes.

(limes and lemons) they are different, Lemons are sweet and limes are bitter. But what we are after is the breakdown through natural acids of a citric nature. But if you take your lime and lemon from a tree directly, push down hard and roll on your counter and even throw it down hard then slice and put it on your Salmon within ten minutes of picking it – Oh My! What you get is a special full nutrient blast. Put that right on your salmon for ten minutes. It is not like grocery store stuff.

Our vitamins and nutrients from the earth are awesome when fresh. A fruit loses 30% of its vivarancy in twenty minutes. Do this as I say and you will find a vigor that you had long forgotten within seconds. Eat Salmon like this every other day for ten, and you will notice a higher level of manliness.

You have it all there, get the fresh french bread and eat up the remnants of ingredients.

A plate that just had, some lemon, peppers, butter and light cheese is just sitting there ---- Duh!
A plate that just had, some lemon, peppers, butter and light cheese is just sitting there ---- Duh! | Source

Wash it off again in ten minutes. The washing gets rid of the overly salted and sourness. Just enough flavor remains, in the fish.

Your salmon is cooked. Not a sushi cook but a natural salt and acid cook. Squeeze it in your fingers it should just mush up.

Let us give it back some texture. Now the butter. I like a good dose of parmesan cheese melted in with my butter. You can do this with straight extra extra chastity type olive oil, no problem but butter is better for textures and a more roasted/fire taste. No extra salt. Heat it up and be ready to baste Although I let the salmon sit in my warm butter for a few minutes as my broiler gets ready. (I don’t use it but a reasonable splash of beer seems appropriate). Just leave out onions or other spice. Salmon does not need it. Our preparation has already gotten rid of any overly fishy smell but allows a certain amount of game fish taste to come through.

Put your salmon on the broiler plate and place in a hot broil. If you are standing there telling lies and pinching your spouse, turn it up over 500. Pull it aside and baste. Play with it and flip it over. You are really just cooking in the butter and giving it the texture only broiling can do for you.

Now quickly squirt some flammable liquor on the broiler plate. Create havoc and rescue your Salmon. Alcohol is the way to go, it is a quick flash and gone. At the same time squeeze your honey and delight in rescuing the evening. The best spice of all is the spice of life.

This salmon fillet will feel like it hurts you. You will look around in guilt. You will at the same time want to gobble it up, and slowly savor it.

With the right ingredients this is the healthiest meal you can eat.

What you have done here is create an atmosphere of good eating. Your diners will be happy eating. And they will be eating one of the finest meals they have ever tasted. But all to the good, they will be helping their bodies, feeding their brain and enlivening their spirit. This is not feel good food, this is “great good” food.

Side dishes

Make it almost finger food. Nuts, Craisins, raisins, grapes and a light salad with mandarin slices and sun dried tomatoes. Fresh French bread with olive oil dip and ------ a hearty red wine.

But feed before, sausage and cheese, maybe even a fondue of Sharpe cheddar. I want your taste buds ready.

I am sorry there must be many questions but my fire place and satiation has brought me to a point of amour. So I must abandon the dishes for the tasty treat of a spouse that I have. If you are already a “Randy” kind of guy or gal go easy here.

Possible side effects

Click thumbnail to view full-size
Happiness and abundance of intelligence
Happiness and abundance of intelligence
Happiness and abundance of intelligence | Source

Now a bit about cleanup. At least get your broiler pan soaking in hot water. Especially if you have skin stuck to it, that stuff is nasty if left alone.

By the time you are done eating your remaining salmon is ready to be wrapped in special clothe or paper towel and place into a paper sack into your refrigerator. Avoid metal bowls, plastic and baggies. All that good stuff in Salmon will make whatever it sets in that way for life. And airtight sealing will create soggy leftovers.

Your leftovers can then be made into a sandwich, appetizers, a Salmon type spread like tuna fish. It can be blended into a pate’, and it almost is tailor made to break up on salads.

Let me tell you something: going back to my paragraph with mention of a hearty wine. Allow me to be so bold as to suggest forgoing the wine. Replace it with a chilled herbal tea with mint, some lemon and honey. Here I suggest peppermint/licorice and dandelion tea plus one third caffeinated tea. Of course you make it all hot and strong and then Ice and chill. Each delicious glass of tea is matched with Straw/black or raspberries in a small bowl. I would not necessarily suggest this with most dishes. The difference here is that the Salmon is going to be so heavenly, you do not want to even dull the senses in your toes.

Hey, have a blast, be careful with the fake fire, and pinching. And remember the Salmon is a symbol of strength and courage but also beauty and devotion.


Did you know that grilling and broiling are the healthiest was to prepare many foods?

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This song reminds me of when my mom would cut me lose form chores. Send me to the creek. And sometimes I catch would enough trout to feed the whole family. And


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    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      24 months ago from Spring Valley, CA. U.S.A.

      Ann, it is funny we live near the coast. Salmon is very far north of here. But we eat Salmon at least once a week. Definitely my son's and my favorite and so good for you. We assure my wife it makes us smarter :-)

      Thank you for coming by and letting me know.

    • Ann810 profile image


      24 months ago from Sunny Cali

      Hi, salmon is high in nutrition. I see that you also cook salmon with butter, and lemon or lime gives it a delish! tangy flavor.

    • Faith Reaper profile image

      Faith Reaper 

      4 years ago from southern USA

      Well, it certainly sounds like it did! I have that Joy of Cooking by Julia Childs or I did somewhere. I hope it did not get lost while moving. Yes, my mother would read Reader's Digest. That would be wonderful if she did track them down! You have brought back some good memories.

      Have a lovely evening, Faith Reaper

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      4 years ago from Spring Valley, CA. U.S.A.

      My momma actually helped me learn to read by sitting me on a stool my boy sits on now, and read her recipes from such books as "the Joy of Cooking" by Julia Childs. She would make me repeat it as she pursed her lips and gathered items. Then she would make alterations and submit them to --- I think Reader's Digest. My sister in law is trying to track down her awards but she actually made money on them.

      But that kitchen was the best place I ever did sit in. I think it taught me more about Love than food.

    • Faith Reaper profile image

      Faith Reaper 

      4 years ago from southern USA

      Wow, Eric, this may very well be one of the best recipes hubs I've read with all of your excellent suggestions and, oh, I just love me some salmon!!! Your recipe sounds amazing. Thanks for making it fun and such a delight to read.

      Up and more and sharing

      God bless, Faith Reaper

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      peachpurple, remember the number one ingredient in any of my suggestions is fun! thanks for reading and commenting it means a lot to me.

    • peachpurple profile image


      5 years ago from Home Sweet Home

      thanks for introducing your way of preparing salmon. I usually bake or roast the fish. Steaming is the worst part- the smell is strong. Gonna bookmark your page and hope to use it for my next recipe

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Vespawolf, I am a great big jolly man. COOK THIS INside! I spread a little extra garlic and good olive oil with some fish sauce on the side of the broiler pan ----- it is cheating, but the smell fills the house and gets even the housemouse to come looking. Doing this same trick outside has issues as neighbors I do not know drop by.

      It is an exquisite honor to have such a chef writer come by, but to get a compliment from you makes me all smiles. I am off to the kitchen to make your special drinks just because I love em.

    • vespawoolf profile image


      5 years ago from Peru, South America

      Your passion for food really shines through on your recipe Hubs. This one is no exception! I really enjoyed reading about cooking salmon--you obviously know a lot about it. Your outdoor method sounds delicious, but I hope to try this indoor method someday. Your photo of the possible side effects made me chuckle. : ) Thanks!

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Salmon loaf is wonderful. Thank you Dilania for visiting and leaving a yummy comment.

    • profile image


      5 years ago

      Mmmm, I love salmon and this sounds delicious! I usually bake it but will try this recipe soon. With canned salmon I usually make a salmon loaf which is really good.Thanks for the recipe, I can't wait to try it!

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Ruth, that is a very interesting comment. I have had like experiences. I think most writers should have alternative spots in which to publish.

      Remember it is a bot that controls what is published, let them never control what we write.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Rolly, thanks for visiting. Salmon is a treat and should be respected. I could be a turn coat and switch to smoking.

    • Ruth ferraz profile image

      Ruth Ferraz 

      5 years ago from New Jersey

      Hi Ericdierker,

      Very nice tips to cook salmon! I love salmon! I will try this recipe someday.

      I need to tell you some thing:

      - unfortunately hubpages blocked my last hub about Eternal Life you have commented, saying that I have DUPLICATE and they have said: Repeatedly Submitting for publication or publishing Hubs that contain duplicate content will result in the banning of your account.

      I wrote it from my heart! I did not copy! It is the third time this is happenning!

      To avoid to be banned from HubPages I will stop to write here. I will just continue writting in my Blogs. You can read my posts direct in my blogs: This last one is in portuguese, but you can use the "google translate" to help you.

      Peace and Blessings!

    • Rolly A Chabot profile image

      Rolly A Chabot 

      5 years ago from Alberta Canada

      Hi Eric... awesome suggestions. The beauty of living in the Yukon and Alaska was they were plentiful. Today it is a treat to have, I smoke mine now in my new toy I got last year... love the flavour. I will be trying this recipe for certain... thank you.

      Hugs and Blessings from up there.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Thank you much for reading and commenting. I must learn more about tinned Salmon. I am sorry the horse meat issues you face.

    • Lady_E profile image


      5 years ago from London, UK

      Very useful. I have been eating a lot of fish recently due to the horse meat scandal we had in UK, but haven't cooked Salmon yet. I usually have it in restaurants or just tinned. So, I'm glad I read this.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Thankyou Eddy, I think about the social and fun more than the craft and ingredients. I hope it works for you.

    • Eiddwen profile image


      5 years ago from Wales

      Brilliant Eric and another for that recipe book of mine. Thanks for sharing.Eddy.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      I do like the slowed baked also. Along with the ginger I put in lemon slices. I am sure you will enjoy this way. Thanks for coming by and lifting my spirits.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Canned is great also. I will have to think about that one. Thanks for the read and comment.

    • cam8510 profile image

      Chris Mills 

      5 years ago from Missoula, Montana through August 2018

      Eric, I love salmon and I have enjoyed the baking it low and slow with fresh ginger. After reading your article I am wondering if there might be even a better way to prepare my favorite food. I will give this a try.

    • christopheranton profile image

      Christopher Antony Meade 

      5 years ago from Gillingham Kent. United Kingdom

      I feel hungry after reading that appetising hub. Salmon is one of my favourite fish, although mine usually comes out of a can.

    • Ericdierker profile imageAUTHOR

      Eric Dierker 

      5 years ago from Spring Valley, CA. U.S.A.

      Billy I am quite sure that your cheery disposition would add just the right spice. That intangible --- perfection. And your appreciation for our wild finned brothers would be contagious. We could do it outback on a specially designed palate kitchen area!!!

    • billybuc profile image

      Bill Holland 

      5 years ago from Olympia, WA

      You are preaching to the choir here my friend. Here in Washington we grow up with salmon as part of our diet. Love your approach to preparing it.


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