Ok I love fish. But I can’t stand salmon. The smell of it makes me gag. So now that you know this I have prepared the best tasting in my book of meat secrets to this day. But like I’ve always said. Your palette is different. So with that being said.
I’ve got a17lb slab of fresh salmon with skin on one side.
I’ve got it in a large brownie sheet on its skin side and binder of lime and lemon juice with a big pinch of Himalayan pink sea salt.then a rub of selected herbs and seasonings. Made for this fish.like fresh rosemary, thyme in olive oil.with chopped mushrooms made into a paste.. then rubbed everywhere. I then saulted 1 sweet onion.set the fish on top.
I let this guy cook at 220 with cherry maple pellets. For 1 hr. Took out. Added a sprinkle of bacon flavored sea salt and.i about fell off my chair very very good. If there’s anything I can do to this dish to make it more humble or soulful please let me know.