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Lemon Garlic Salmon
December 09, 2002

The flavor was really good with the salmon, but somehow this cooking method seems like it would be better with salmon steaks than with fillets. For one thing, unless one de-scales the fish, cooking it skin-side-down would release the scales and they would get on the meat when you turn it. I didn't turn mine, but covered it during cooking so it would cook through without flipping. Am I missing something?

  1. 124 Ratings

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