Bevrs, much as I respect your opinion :D I have to disagree with you on a couple points. Coho and sockeye are tasty salmon indeed, but many serious salmonheads in the Pacific Northwest agree that Chinook is as tasty as it gets, particularly spring chinook or "springers."
Also, though I agree with you that a fillet is better than a steak, if you are truly lucky you can get a boneless salmon steak by asking the meat dude if they have a tail section or if they'll cut your steak(s) from the tail section of a whole salmon. The tail section has a bone -- the spine -- but no ribs.
RE: cooking time, about ten minutes per inch of thickness is a general guideline. Best bet is to LOOK AT the salmon. When it becomes translucent, eat it.
Posts
Re: You're In For a Treat!!!
