Salmon steaks, oops


 
J

John Eb

New member
I'm planning on trying the Appetizer Style Smoked Salmon recipe from the cooking section. However, my wife returned from the grocery with some King Salmon STEAKS as opposed to fillets. Does anyone have any adjustments to the recipe they'd recommend?

Thanks for the help! John
 
Yes. Because you have two sides of flesh (rather than the top of flesh and the bottom of skin), air dry the steaks on a cake cooling rack instead of directly on a flat surface. Flip once during drying, patting any moisture off the rack with paper towels before returning the steaks to it. Other than that, no changes are necessary.
 
Kevin....thanks for all of the replies and posts. I am in awe of your culinary knowledge, makes me feel like a burger flipper at Mc D's...where did you get all of your expertise?
 
Lots of cooking (and reading and eating)!

John-- A quick addition: Since it is possible that your steaks are thinner than most fillets, check for done sooner.
And welcome to the board.
 
Wow...would have bet on culinary school....again thanks for your input.

Welcome John.....hope I didn't hijack and you got the info you needed!!
 
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