Who cooks the best... salmon?
Over the past few days I've made roast teriyaki salmon and roast salmon with miso. Both were just great.
I'm thinking that Japan has the best techniques for cooking salmon (I can't think of any other salmon recipes that I would choose to cook) .
Chowhounds, am I wrong, wrong, wrong?
I also think that this type of question could be a great Chohound theme, "Who cooks the best...."
Dunno about the best, but I certainly enjoy the Japanese preparation of salmon when it comes as Sake.
I'll echo ipsedixit on the sake, and then laud the Scandinavians for the wonderful gravlax. It's one of our go-to breakfasts when I've made it. (Pssst...cure your own...easy!)
IMHO, salmon is at its best without heat.
Salmon sushi is great, pete-smoked scottish salmon is good, but I like the way I cook salmon. Just seared in a hot pan, and slightly undercooked and gummy (but hot) in the middle.
I also find there's a difference in what salmon you buy; the sainsburys "taste the difference" fillets taste a lot nicer that the earthy, cheaper ones.
Either the Pacific Northwest and Lower Mainland (alder-planked salmon done right!) or else the Scandihoovians (gravlax is the easiest thing ever to make and pays in spades).
I do have to pay homage to my childhood -- lox is one of the pinnacles of the fish, and it's hard for me to go into an appetizing store (mmmm, Russ and Daughters...) when I go "home" and not spend $100.