Salmon cutlets of course! You can adapt Rob’s recipe for Steelhead cutlets to dark salmon with great results.
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Full disclosure: it’s my ex-wife’s family recipe. In last night’s batch at the Stansberry home, we substituted bacon and salt pork for the usual back fat (Long’s was closed). The result was a slightly heavier, saltier cutlet, but still excellent. In the future, I would try 50/50 with bacon and back fat for optimum results, and skip the salt pork.
munchie food
Sorry I missed them!
Great stuff…. after reading your post last year, I experimented a little bit by adding corn meal to the mix. I call them “Steelhead Corn Dodgers”… perfect river rat food.
GH