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[Eskimo]

I remember using a great recipe for Pinks, which was simply mayo and "...?...".  I found it on this site a couple of years ago, during the last Pink run.    Anyone remember what else went into the mix?

It was delicious!   

Ron

[*Lil Fisherman*]

Funny you ask, with the pink I got off of brownsville today i filleted it and wut you do is cut some slits in the meat of the fillet about 1-1.5inches apart,then dress the inside of the slits with mayo,after that sprinkle some ,lemon cracked pepper,salt,some small chopped up chives and then squeeze half of a lemon over it all. After all that wrap in in tin foil and put on the barbie for 15-20 mins,depending on size of fillet. I cooked my fillets like that eerlier and they were delisious.


                  IIIIIIITTT'SS GREAT

[Eskimo]

Thanks,

I'll try that...   

[Rieber]

We always used Miracle Whip on other Salmon and trout and it works great. I did read however that you don't want to use Miracle Whip but only true mayonnase for the best flavour. Someday soon I'll try that.

[*Lil Fisherman*]

Ya,thats wut I heard to so I only use the true stuff.

[*Lil Fisherman*]

Oh ya, this recipe is great for all types of salmon .