Oh, you are in a bike forum. We should vent on this, we should be mentors. And I think that's the overall point this forum tries to make. No real biker burns down Hollister every weekend nor acts like he does in Sturgis. We have families, jobs, ideals and owning a bike doesn't change those. And it's to your credit you openly say your like fish--take pride in that.

Did you know that some working cowboys write poetry. They even gather for such events.

Since when does "brotherhood" encompass being a jerk 24/7? You see an older woman walking across an icy parking lot you go and escort her to safety. You do not gather "your bloods" throw beer money and in hat and take bets on when she falls.

This is the stuff, thanks for the info.
They should put the fish on sale next week, I'll keep you all posted.
BTW, Harley's, cooking, fixing stuff, we cover it all here and we look out for each other.
Welcome to the forum!!

I like to use a maranade with a 50/50 mix of Heinz 57 and Honey...i know sounds weird but very good.
I also get cedar planks for cooking in the meat dept at Harris Teeter and soak then in water for 30 min. and place the salmon on the planks and on the grill at 300 until done. Usually about 15 mins or so.

I know.... i'm necro posting here........

No actually I just made a big chunk and wanted to update the thread, and thanks for the tip sounds good.

We bought a 5 pound section at the market last night and heres how I made it and how it came out.
first I washed it off really well - it had no smell at all.
I melted a couple pats of butter and poured it on and spread it around on both cut ends, used my finger.
Squeeze 1 fresh lemon over, cover completely.
Sprinkled garlic powder and black pepper generously on the up side.
Placed in glass broiler pan, mistake, next time I'll try the plank, pan needs a chisel, I'm going to try wd-40...
cooked it for about 40 minutes, it was 3 inches thick.
the ends were perfectly seared and the whole peice looked done
I cut into it but the center needed more time so we hacked off the ends and I put it back on for another 30 minutes to finish cooking.

Delicious, crispy skin, and the salmon was firm and melted in your mouth.
we have enough for a couple more meals and salads so it all worked out well.
Next time well go for the steaks instead but good stuff and thanks for all the help.
RK