Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: sisu on July 19, 2007, 06:49:27 AM
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When I lived on the Westside I'd harvest some fresh downed cedar rounds and then cut thin slabs off with my broad ax. These we would save in the garage until it was time to cook salmon. When it was time to cook some salmon I'd soak the slab in water for a few hours until it was as water logged as possible.(you can buy these in the store but I am too cheap to do that)
After seasoning some salmon filets we'd put them on the water soaked slab skin down cover it with foil and BBQ the entire thing. Yummmm smoked cedar taste through-out the filet as well as what ever seasoning you used.
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Sounds great man. Now all I need is someone to take me Salmon fishing....lol
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salmon are rocking right now in the north sound at least. kings opened on monday, boats were limited in the morning.
steve's out today and tomorrow in his new boat, and my mouth's watering. chomping at the bit to get out there.
