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Guest
Guest
I just wanted to let everyone know that a couple of months ago I tried the salmon recipe from this web site and it turned out way to salty. I tried the modified version that Chris recently posted (thanks for the info Jim), and it was much better. /infopop/emoticons/icon_biggrin.gif I know others have stated on here that they had the same problem I had the first time. I think the key differences between the two were; do not let the salmon sit for too long with the rub on it (I left it in the fridge for about 1.5 hrs), and leaving the salt out of the final rub. Steve