Originally Posted by
corky
Dinner was green salad, sauteed spinach and grilled salmon. I tried something new...I brined the salmon and I really liked it. Flavor was better and I liked the texture.
I usually cook salmon on my Traeger at 225 for 35 minutes. It has proved to be foolproof and the tastiest I have ever had. I also have discovered the "miracle" marinade for salmon, no matter how it's cooked.
Basque Norte. 1 to 2 hours in a ziplock bag in the fridge.