Grandpa,

I’m with you on the keep it simple part. But then you violate your own concept with the foil basket, butter, paprika, orange, and lemon.

I’m not saying that salmon prepared with seasonings, sauces, and marinades aren’t good. They usually are. That is, I rate them good to excellent, but below outstanding and to-die-for.

I think that the lower the quality of the fish to begin with, then the more it is enhanced by the add-ons. Really high quality chinook and sockeye, and even coho and steelhead, don’t need any embellishment to flat out knock the taste buds off a lot of food critics.

My fish cookery is so simple most people are reluctant to believe it when I tell them after they’ve sampled it.

But you're absolutely right about not over-cooking. Salmo's fish cooking maxim: better to under-cook by 2 minutes than to over-cook by 1 minute.

Sincerely,

Salmo g.