[BRN_RI_FL]

We’ve had various food at this restaurant that we’ve been happy with. The fish and chips are really good. Recently for a late lunch we stopped by and I tried the grilled salmon for the first time there. I’ve only started eating salmon over the last couple years as a result of a health concern. The salmon had that unappetizing gray area on the underside. Same thing at Cody’s when I’ve ordered the salmon. Up north our “go to” restaurant serves the salmon with no gray area underneath. All you salmon experts out there, is it normal for salmon to be served with this unappetizing (in my opinion) gray area or not?

[karostay]

The grey area is where additional fat is store.When prepping for cooking it's the discretion of the chef whether to remove or not.
I agree it's not eye appealing but still taste full.You can ask to have it removed before cooking if you find it offensive.
Salmon is my go to fish

[Bay Kid]

Sometimes the healthy part doesn't taste as good, but good for you. Just eat around the dark meat, or mix.

[BRN_RI_FL]

Originally Posted by karostay

The grey area is where additional fat is store.When prepping for cooking it's the discretion of the chef whether to remove or not.
I agree it's not eye appealing but still taste full.You can ask to have it removed before cooking if you find it offensive.
Salmon is my go to fish

Thanks for the reply. I’ve read that there are quite a few nutrients in this area. I was just confused why some restaurants remove it and some leave it. I guess it’s not an indication of the quality of the restaurant.

[CFrance]

Was your salmon served skin-on or skin-off? Many times the crispy skin is a favorite part for the diner, in which case the grayish-brown part has to come with it.

When I roast my skin-on salmon, I can easily take the skin and brown part off afterward. The dog loves it, and it's good for him. If I buy skinned salmon, the brown part has been removed.

[DeanFL]

We have salmon - at home - about twice per week. Our fav in-home meal. Very simple to prepare and cook, and so yummy.

We get ours at Aldi or Neigh WM. Typically a pound piece - nice and thick with skin on. About $8 total. I cut the piece in half, then half again. Put 2 pieces in a baggie the fridge for another meal.

Cooking. Prep salmon with a bit of potassium salt, Ms Dash, and Sprinkle of basil. Non-stick pan on med-high. Small drizzle of olive oil, then place pieces skin down and cook for about 2 min. Tongs to flip over, and take the skin off - place the 'fat side' down on the skillet to crisp. The "gray" side of the salmon will now be 'up'. Cook for another 2 min. Take out the crispy skin onto the dish.

2 options for 'sauce'.

1. Before flipping salmon over to cook the 'gray' side - drizzle about 2 tsp of maple syrup onto the salmon and flip to cook for about 1 more min tops. I like my salmon med - hers rare, so her piece comes off onto the dish 30 secs sooner. When both pieces are out to rest, I put a bit of water into the pan to thin the rest of the juices/syrup, and drizzle over the cooked salmon on plates.

2. While salmon is cooking, in small non-stick pan, a tbsp of sourcream (or plain yougurt) to warm, a bit of pepper, and good portion of dill. sautee' to a creamy stage. When salmon is done and plated, drizzle all over the salmon.

Both ways are SO yummy served with light sides dishes. BTW - the "gray" side is cooked and all the Omega-stuff is saved and consumed. And the salmon skin is like bacon...but good for you...

[BRN_RI_FL]

Originally Posted by CFrance

Was your salmon served skin-on or skin-off? Many times the crispy skin is a favorite part for the diner, in which case the grayish-brown part has to come with it.

When I roast my skin-on salmon, I can easily take the skin and brown part off afterward. The dog loves it, and it's good for him. If I buy skinned salmon, the brown part has been removed.

Skin-off.

[BRN_RI_FL]

Originally Posted by DeanFL

We have salmon - at home - about twice per week. Our fav in-home meal. Very simple to prepare and cook, and so yummy.

We get ours at Aldi or Neigh WM. Typically a pound piece - nice and thick with skin on. About $8 total. I cut the piece in half, then half again. Put 2 pieces in a baggie the fridge for another meal.

Cooking. Prep salmon with a bit of potassium salt, Ms Dash, and Sprinkle of basil. Non-stick pan on med-high. Small drizzle of olive oil, then place pieces skin down and cook for about 2 min. Tongs to flip over, and take the skin off - place the 'fat side' down on the skillet to crisp. The "gray" side of the salmon will now be 'up'. Cook for another 2 min. Take out the crispy skin onto the dish.

2 options for 'sauce'.

1. Before flipping salmon over to cook the 'gray' side - drizzle about 2 tsp of maple syrup onto the salmon and flip to cook for about 1 more min tops. I like my salmon med - hers rare, so her piece comes off onto the dish 30 secs sooner. When both pieces are out to rest, I put a bit of water into the pan to thin the rest of the juices/syrup, and drizzle over the cooked salmon on plates.

2. While salmon is cooking, in small non-stick pan, a tbsp of sourcream (or plain yougurt) to warm, a bit of pepper, and good portion of dill. sautee' to a creamy stage. When salmon is done and plated, drizzle all over the salmon.

Both ways are SO yummy served with light sides dishes. BTW - the "gray" side is cooked and all the Omega-stuff is saved and consumed. And the salmon skin is like bacon...but good for you...

Thank you for the great recipe!

[Bay Kid]

1 lb. salmon w/skin on. Cover in Newman's honey mustard. Bake for 18 minutes. Served over mashed baked potato w/vegetable side. Easy and great.

[Chi-Town]

When grilling salmon I remove the skin on the flip. Just skimming with the spatula does it. No way am I eating that.

Sent from my SM-N960U using Tapatalk

[CFrance]

Originally Posted by Bay Kid

1 lb. salmon w/skin on. Cover in Newman's honey mustard. Bake for 18 minutes. Served over mashed baked potato w/vegetable side. Easy and great.

I bake them too. Two planks, Salt, pepper, dill, cover with mustard (never tried sweet), sprinkle panko on top and paprika, bake 18-20 minutes at 275 (low temp, but it works).


The original recipe called for coating the planks with olive oil, but I don't see the need. You can put asparagus on a sheet pan, bake about 10 minutes first, then add salmon. Easy. Leftovers are good, either reheated or not.

[twoplanekid]

King salmon last year in Alaska ->

[Two Bills]

Originally Posted by twoplanekid

King salmon last year in Alaska ->

Proper Salmon!
The majority of prepacked and store salmon is farmed. You can tell it by the pronounced fat lines.

[Bay Kid]

Originally Posted by CFrance

I bake them too. Two planks, Salt, pepper, dill, cover with mustard (never tried sweet), sprinkle panko on top and paprika, bake 18-20 minutes at 275 (low temp, but it works).


The original recipe called for coating the planks with olive oil, but I don't see the need. You can put asparagus on a sheet pan, bake about 10 minutes first, then add salmon. Easy. Leftovers are good, either reheated or not.

I usually add the asparagus in the oven about halfway thru cooking. Try adding a little honey to the fish before cooking.