Whats Your Favorite Way To Cook King Salmon M

[Catch and Grease]

I've always just put a little lemon pepper on em and thrown them in the oven, how do you guys cook em?

[Dwight Hottle]

I rub olive oil on both the skin side & the flesh side & then season with greek seasoning. Then I grill them starting with skin side down. Flip once to brown. The skin peels off real easy after cooking if you want to remove it before eating. 

[Catch and Grease]

I rub olive oil on both the skin side & the flesh side & then season with greek seasoning. Then I grill them starting with skin side down. Flip once to brown. The skin peels off real easy after cooking if you want to remove it before eating.

Never tried grilling salmon, I like most other fish grilled so I'll give it a shot!

[Hi Salenity]

Grilled on a smoldering cedar plank with some Lemon Dill seasoning.

I've also baked it marinated with a mixture of Yellow Mustard and SoySauce. < Don't knock it till you try it.

[Bluebasser86]

Grilled on a smoldering cedar plank with some Lemon Dill seasoning.

I've also baked it marinated with a mixture of Yellow Mustard and SoySauce. < Don't knock it till you try it.

Did you ever find a way to make trout edible? 

[Hi Salenity]

Did you ever find a way to make trout edible?

Lol, the dog won't even eat that stuff.

[Capt.Bob]

I usually only smoke my King Salmon. But many moon's ago at the Lugington fish cleaning station an old salt gave me a recipe for Salmon that was killer, I tried it on Walleye and it was the only time I ever screwed Walleye up!! So it may be good for other oily fish like trout, I marinade it in a saltwater brown sugar brine, to taste--salty but sweet and not over salty, 24 hours in a baggie. Drain it, and in an electric skillet @325 degree, put a half stick of butter in Salmon fillets skinned, and cover it with thin slices of apple  and onions, as soon as it starts to brown, add the rest of the stick of butter and turn it over, this time add a small amount of quality sweet white grape wine, (not boons farm and the like), and cover. it won't take long but 3-5 min and the wine and butter will turn to a glaze, served on white rice with a glass of the wine on the side and enjoy!! 

 

I don't eat most trout but much the way Dwight mentioned, when I catch larger Lake Michigan Steelhead (over 5 lbs.) I don't fillet them, I start at the head and cut steaks crosswise about 1 1/2" thick, and melt a stick of butter in a pan, squeeze one whole lemon in it(to the tartness you desire), then add back pepper and Italian Dressing, keep stirred when using. I lay aluminum foil over the grate on my charcoal grill and poke holes all over it with a fork, When I start I dredge the steaks in it and cook on high heat, a few minuets while brushing each the whole time with the dressing mix as Dwight said, till just starts to brown, turn and continue brushing for about 3 or 4 more minuets till that side starts to brown, and it's time to feast. While it is grilling the mixture dripping through the foil and creating a heavinly smoked flavor that is out of this world, and the meat easily flakes off the bones. not shure if it woud be any good with smaller trout, but 5-15lbs. steelies it's killer!