Salmon is certainly not a Southern delicacy, but it can now be purchased fresh at most fish markets.
In the old days, it was only smoked salmon that could be found locally, but both fresh and smoked are good and readily available so dig in.
Smoked salmon comes in two basic types: cold smoked and hot smoked. Cold smoked is almost always thinly sliced, and it is more delicate than the thick-sliced, hot-smoked. Smoking salmon is something you can do at home, but it requires a smoker with temperature controls.
Fresh salmon is great simply roasted, use butter or olive oil, season sparingly and don’t overcook. Scottish smoked salmon is the best, if you can afford it, but most of the other smoked salmon you can buy at the grocery store is pretty good as well.
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Salmon is one of those fish that is so good, it requires little in the way of accompaniment. Just like the tuna I blogged about earlier this week, garnish smoked or roasted salmon with capers, lemon and some thinly sliced white onion.