I agree with Lookout's menu here:

http://www.cellar.org/showpost.php?p...1&postcount=28

..but substitute baked salmon for grilled chicken. Lightly grease a baking sheet, throw a slab of salmon on it, spray salmon with cooking oil based pan lube, season lightly with garlic powder, onion powder, and perhaps a tiny dab of ginger. Then smother the whole thing with *mild* picante sauce and bake at 350 for one hour or thereabouts. Foolproof. You cannot burn it (assuming you do in fact remove it from the oven after one hour or thereabouts), it is unerringly moist and incredibly flavorful.

The cost does go up - salmon costs five times what chicken costs - but it is worth it, and you appear to be creative and trendy. But, by all means, if you mean for this lassie to become moist around you at some point, you *must* cook for her. Its like a shortcut into their pants if you do a good job. I don't know why, but it is.

:shock:

I looked up this "Missouri" and "Illinois". You don't get much salmon through there, obviously. Maybe that's why you cruelly suggested he drown the fish in picante sauce. Please don't.

The salt and pepper, onion and garlic powder (sparingly), ok. Ginger, a little, ok. Lemon is a lovely compliment to salmon, and difficult to overdo. If picante sauce is something you must have, serve it in a bowl on the side, for dipping.

You can keep the fish moist by enclosing it in a foil bag (just make salmon filled pouch from the foil). The rest of the instructions are fine.

I make our salmon with sea salt, fresh squeezed lime juice, and capers. It's all wrapped in foil and put on the grill. yumyumyummy.

Despite the purist opinions expressed here, it is wonderful. :)

Why in god's name are you people cooking your fish for an hour? Ours needs like 15-20 minutes, tops. Maybe we have pathetic little skinny fish and you guys are cooking Arnold Schwarzenegger salmon, I don't know.

I think the rule is 10 minutes per inch of thickness, regardless of cooking method. (within reason. Average acceptable cooking methods)

Alright, here's a question for the purists.... is atlantic salmon really salmon, or is it trout? It's my understanding that wild salmon are overfished, and that farmed salmon have toxins and parasites and can make wild salmon sick... So where do atlantic salmon fit in all of this?

And I agree with case.... an hour? :eek:

I say Wet Ribs ( extra sauce ) corn on the cob ( Lots of real butter )
and Chocolate cake with sauce .

So when she spills something on her clothes you can say "Oh take that Blouse off , I'll clean it for you !!!!!!! "

no you don't, you agree with Clod. Get your hot chicks straight pleez.

And the salmon issue is more a problem with farmed salmon being all hopped up on antibiotics and food coloring to make them look pinker than they have a right to be and then conferring their hothouse flower like genes on wild salmon who have low self esteem and fuck them anyway.

That's what I read.

Oh shit, how did I manage that... sorry clobber.

But isn't the food dye used because trout is lacking in natural salmon coloring?

I think you still agree with me, because I was thinking the same thing.

Yeah something in their diet/lifestyle is missing, hence the food dye. Th esame is true of pink flamingos, in the zoo they feed them stuff to make them stay pink since they are missing whatever it is in the wild that gives them pinknitude. Also poison dart frogs in captivity lose their poison since they aren't eating whatever it is that makes them poisonous.

I think the flamingos are pink from eating lots of shrimp.

Dolphns I saay !!!!

I don't know if anybody suggested this already, but maybe you could cook some dog?