Steve wrote on Sun, 11 Apr 2010 23:38:18 -0700:

> When I have done this previously, they come up very firm and
> flaky. This was flaky, but softer. I am sure it was cooked
> long enough to get firm.

> Could there have been an issue with the quality of the salmon to start
> with. It tasted okay, but not really that tasty.

> We do not get great seafood here in Utah. Next trip down to
> Vegas, I am going to stock up on some large salmon fillets,
> then skin them and package them in packs of two in the seal a meal.

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

it may have been cooked too long at too low a temperature.

My own preferred way to deal with salmon fillet is "A l'Unilaterale".
That is to cook it skinside down on a thin layer of rock or kosher salt
at 500F (the high temperature is for real) for 10 minutes. It is then
allowed to sit covered with aluminum foil for 5 minutes and the skin is
easily removed with a spatula. Anyone who likes skin, be warned that it
is too salty to eat. Any of the various salmon sauces will work like
Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo Salsa, Lime Sour Cream,
Wine Sauce or even a simple cut lemon.

I have used this method with success for farmed salmon and I'm further
from the Pacific Coast than Utah, living in Potomac. Once a year, I
treat myself to fresh Copper River salmon and cook it the same way.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not