My friend Joe is an avid fisherman. This is a pic he took of a landlocked salmon he caught in Skaneateles Lake a few weeks ago.
“As you can tell from the picture of the fillets – coming out of the cold Skaneateles water in April, the meat is as pink as an Alaskan run true Atlantic Salmon. As with any good piece of fish, the secret was in the handling of the meat, not so much the recipe – I caught the fish at 5:30 am, put the fillets immediately on ice for 12 hours and broiled it that night for dinner with nothing more than a hoisin/soy sauce glaze for 10 minutes and it was fabulous. I brush the glaze on before I put it under the broiler, which acts to protect the meat from burning, and again halfway through cooking it. The two fillets with a side of steamed asparagus were more than my wife and I could eat. Just for kicks, we also drank a bottle of Salmon Run Riesling with it from Keuka Lake and called it dinner!”