On Sun, 11 Apr 2010 23:38:18 -0700, "Steve B"
> wrote:


>Anyone have an idea on the consistency of this salmon?
>
>Steve
>

Two ideas, and they may both be way off...

One, what was the source of the salmon? I have heard that farm raised
salmon is mushier/softer in texture than wild caught salmon.

Another factor, might be your cooking time...but maybe not. I have
always heard to cook for 10 minutes per inch of thickness and you went
12 minutes for that inch of thickness.

Just some thoughts..

Christine