United States · Texas · Williamson

Salmo salar

http://en.wikipedia.org/wiki/Atlantic_salmon

June: Post-spawning. The salmon starts returning to marine waters, activity gradually decreases.

Photo Fishing Cooking

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Highly valued in Scandinavian and Northern European cuisine Traditionally served smoked, salted, or baked

Anadromous fish – lives in sea, spawns in rivers Noted for strong jumps and endurance Target for both commercial and sport fishing

Fly fishing with streamers and wet flies Spinning with spoons and wobblers in riffles Trolling in coastal marine waters

Especially active during spawning runs in spring and autumn Sensitive to noise and weather – best in overcast days Attracted to natural baits in murky water

19 June 2025 The average bite

20 June 2025 The average bite

21 June 2025 Bad bite

22 June 2025 The average bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 The average bite

Cool quickly after catch to preserve meat quality Handle meat gently – it is delicate Suitable for raw use (sashimi) or cooking

Fillet: Baking, frying, grilling, sashimi
Belly: Smoking, salting
Head: Fish soup, broth

Baked Salmon with Lemon (Baking)
Tender meat with citrus aroma

1. Season fillet with salt and pepper.
2. Add lemon slices and herbs.
3. Bake at 180°C (350°F) for 20–25 minutes.

Grilled Salmon Steak (Grilling)
Browned crust and juicy texture

1. Marinate steak in olive oil and garlic.
2. Grill 3–4 minutes each side.
3. Serve with tartar sauce.

Salmon in Cream Sauce (Braising)
Tender fillet in rich sauce

1. Fry fillet until golden.
2. Add cream and simmer for 10 minutes.
3. Serve with mashed potatoes.

Gravlax (Salt-Cured Salmon) (Salting)
Cold appetizer with dill

1. Coat fillet in salt, sugar, and dill mix.
2. Wrap and refrigerate for 48 hours.
3. Slice thinly before serving.