Chinook (King, Spring) and Silver (Coho, Silver-
side) have a rich distinctive flavor and firm flesh of
a light pink to bright red color. Salmon steaks or
fillets may be butter sautéed, pan-fried, deep fried,
oven-fried, broiled and basted, barbecued, poached or
smoked. Whole salmon may be stuffed and baked in a
350° oven. Salt the interior of the fish lightly and
stuff it well. Use skewers to secure the edges. Place
the fish in a lightly oiled pan and oil the surface of
the skin. Allow 10 min. per pound or until it flakes
easily from the bone.
Compliments of Phil & Joe's Crab Co.
Garibaldi, Oregon 97118
(503) 322-3410
Back: blank
---
# Salmon
*Recipe from Phil & Joe's Crab Co., Garibaldi, Oregon*
## Overview
This card is a cooking technique reference for salmon rather than a single recipe. It covers preparation methods for steaks and fillets as well as instructions for stuffing and baking a whole salmon.
## Ingredients
- Whole salmon (or salmon steaks/fillets)
- Salt (for interior)
- Oil (for pan and skin surface)
- Stuffing of your choice
## Instructions
### Steaks and Fillets
1. Salmon steaks or fillets may be prepared by any of the following methods: butter sautéed, pan-fried, deep fried, oven-fried, broiled and basted, barbecued, poached, or smoked.
### Whole Stuffed Salmon
1. Preheat oven to 350°F.
2. Salt the interior of the fish lightly.
3. Stuff the fish well with stuffing of your choice.
4. Use skewers to secure the edges closed.
5. Place the fish in a lightly oiled pan and oil the surface of the skin.
6. Bake approximately 10 minutes per pound, or until the flesh flakes easily from the bone.
