I have like 20 pounds of pink salmon.

[bravenak]

Does anybody know how to cook it? It's taking up half my freezer and I need it gone cause somebody's bringing me some moose soon.

[Warpy]

1. You can cook it the same way as other salmon, there won't be much difference

If they're whole fish, think about doing gravlax with at least part of it. The rest can be broiled, baked, steamed, put into pies, made into croquettes, and turned into salads.

http://www.cookingforengineers.com/recipe/132/Gravlax

[bravenak]

2. Thank you!!!

I might have to make a variety of dishes so this will help. Gravlax? I guess I'll learn what that means soon.

[bravenak]

3. Okay I read it.

It's gravlax for us!! I'm going to get some dill weed tonite.

[Warpy]

4. It does take a while for it to cure and a brick wrapped in tinfoil helps weight it down

While you're out, get the sourest pumpernickel you can find plus cucumber and radish. You can use butter or cream cheese, but I prefer the latter. Slice the gravlax paper thin when it's ready and build your open face pumpernickel sandwiches. It's really heaven.

[bravenak]

5. That sounds lovely.

My man is going to love you.

[Gormy Cuss]

6. Also with a whole fish you can roast a section of it in the oven

or on a grill. Cut about a 3- 4lb chunk from the top of the fish --you want a piece of equal thickness. In the cavity place fresh herbs (dill, parsley, or tarragon) and thin slices of lemon or orange. You can also add thin slices of onion or a whole scallion or fresh chives.
Wrap the fish in foil and cook until done.
This recipe will give you guidance for oven roasting:
http://www.foodnetwork.com/recipes/roast-salmon-recipe.html

For the grill, just keep it off direct heat and check it after 15 minutes.

[bravenak]

7. Awesome!!

I have like six whole fish to go through. I've never grilled it but the old man that lives downstairs is a pro. I'll ask him if he wants to do a BBQ tomorrow, and then I just have four to go..

[Major Nikon]

8. You can make lox with it

http://www.thekitchn.com/how-to-salt-cure-lox-at-home-f-141049

After curing, freeze what you don't plan on using in a week.

[Retrograde]

9. Gravlax is rediculously simple

I use an old James Beard recipe - equal parts salt and sugar, dill optional - rubbed liberally over all surfaces of the de-boned fish (and that's the hardest part), covered and weighted down. Put in the fridge, and turn roughly once a day, or when you think about it. After 5-7 days, slice thinly and serve.

[sir pball]

10. If you're in a hurry you can make it in >2 hours

Quick-cured salmon: slice the raw fish thinly and sprinkle well with all the seasonings, (I use a little higher a ratio of sugar in the mix, and a bit more mix overall than for a "regular" cure), then wrap it with plastic and pop it in the fridge for one to two hours. It's not quite as good as doing it properly but still entirely delicious, and you can have it ready for just about any impromptu party!

[Warpy]

11. I really need the dill

but I've found that dried dill works--but only if you turn the fish over so the juices rehydrate the dill.

You also need time. While it will taste like salty salmon in a few hours, it really takes the day or two to cure completely.

[freshwest]

12. Thanks great grilled with BBQ sauce, but I usually make it this way, baked.

On baking sheet, place some lettuce or greens, thin sliced potatoes and onions, then a big fillet of salmon. Top with fresh lemon juice, herbs and pepper.

Let bake until done and slice or slip the whole thing up from the lettuce up and put on a platter. Oil from the salmon is absorbed by the potatoes and onions and tastes good.

Another thing is broil it with olive oil and then add some homemade hollandaise with parsley and go from there.

[bravenak]

13. The potatoes sound good.

I'm down to two five pound fish now.