Heh.
I do know that salmon is fished further north and, indeed, bears do like them.
What I really need is a good recipe to cook salmon, including a good, but not overpowering sauce.
There is no such thig as a "good sauce", unless you're cooking shoes. The flavor of the meat is why you eat it not some goop spread on it. The best way to cook salmon is on an open grill. Grill it until whitened fat bubbles out between the layers, and the surface turns golden brown.
My favorite salmon recipe is take a filet sprinkle it with lemon pepper and then cover with sliced lemons. Wrap in foil and cook for about 10 mins on a grill or until slightly red in the middle and serve with rice. An oven would be 400 for 15-20 mins.
If you can get Sockeye or King they are the best.
Fish ... or should we call you ‘Salmon’ now? :-) ..... I love salmon myself:
If you google ‘best sauce for salmon fillet’, you will get all sorts of sauce choices .... it really depends on your personal tastes. I saw salmon sauces described as the following:
Lemon Cream Sauce
Marinade (soy sauce, honey, orange juice, garlic, ginger, and pepper flakes)
Garlic lemon butter
Creamy dill sauce
Lemon, tarragon & garlic
Honey mustard sauce
All of the recipes give you ways to cook the salmon (grill, skillet seared, oven baked, baked in foil, etc.
BTW, my folks ate out recently & got salmon - it had a barbecue sauce on it and they loved the flavor combo. They are now serving some BBQ sauce they like on salmon fillets cooked at home.
Good comments here from this site and also a recipe for salmon we really like:
https://www.seriouseats.com/2017/05/baked-salmon-versus-broiled-salmon.html
Cannot go wrong with cooking it any way you wish. The meat simply tastes good.
We grill it over GAS, We bake it, we cook in the toaster oven, and that last one, the toaster oven one, was to die for!
The wife makes her own sauce. I Just asked her the recipe, she says she does not have one. She just makes a light sauce to taste.
She uses butter, sometimes mustard, different kinds, sometimes honey, sometimes garlic and onions.
All spices are usable, but none too much, as the taste of the meat needs to come through, not smothered by any strong sauce.
Go grab some, make small packets and freeze, then you can thaw out small portions and experiment.
One time I cooked some in a skillet with cream of mushroom soup out of the can placed in the skillet
The salmon tastes excellent most ways, unless the fish was old and battered before catching.
Those ones are reserved for the smoker!!!!
Salmon cooking advice...do NOT overcook it...then you don’t need a sauce.