In the past, I've discussed my love for
sockeye salmon skin (bacon) and roasted chicken skin, but not everyone shares my enthusiasm.
Not exact matches
1 side,
skin - on,
sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/4 cup dark brown sugar 2 tablespoons lemon zest 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper
1 can (7.5 oz) wild caught
salmon (I like wild Alaskan
sockeye salmon with
skin and bones) * 2 heaped tablespoons Bubbies Dill Relish (drain excess juice) ** 3 - 4 tablespoons mayonnaise (preferably homemade) 2 tablespoons finely chopped red onion 1 stalk celery, finely chopped Freshly ground black pepper