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“How to Choose + Cook Salmon”


Did you know that fish can actually be too fresh?

Ever notice a white gooey substance coming out of your salmon when you cook it?

Want to know how to choose the best fish at the market?

Well, then watch this latest episode I did just for you, and use these tips next time you’re planning to cook fish for dinner.


PLEASE NOTE: To watch a crisp, clean HD version of this video, press play, then click on the wheel icon on the lower right and select 720HD.

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  1. I love cooking salmon in a cast iron! What is your favorite place to get fish in Austin?

    • I’m still kind of struggling with that, I also haven’t found a great butcher. I’m hoping the fact that everyone is moving to Austin will mean that this land locked state will be offering up some more local, wonderful proteins. Let us know if you come across anything we should know about!

  2. I’m “older than dirt” and do not facebook, twitter, tweet or even whistle a great deal. However, I can (barely) use this computer and you have responded to my questions previously (Javalina) so will try again but do not know now how to reach your site where you respond to these things………. Looks different than I remember……. (I’m not even sure if this is the right place to ask questions – sorry about that……)

    Am looking for your thoughts on wild turkey to be smoked – think maybe a brine bath first but don’t really know……… Knocked over with a bow so very little damage……. With other fowl have done them with oranges, apples, apple cider, sage, thyme, rosemary, sugar & salt. – 40 degrees/ice/24hrs. Not sure this would work for the wild ones…….. Appreciate your thoughts….. Thanks…… Bruce (Carolyn/wife calls me an “old fart” but after 52 yrs. believe she’ll likely stay)…………

  3. Steve Langer says:

    I’ll have to give this a try. I like that you keep it simple with ingredients and let the fish taste come through. Way too many recipes out there that hide the wonderful fish flavor. When I smoke my salmon, the only ingredient I use is salt (kosher) for a dry brine. Cheers from Tillamook!