smoked is good. but i find white wine goes really well with these fish when you cook them.

Bled straightt away then filleted. When we cook them either crumbed with seasoned bread crumbs and deep fried or curried. Alot of people dont like them but my gf and i rate fresh salmon :)

throw em back :)

ive got friends that make some great fish cakes with them .. they also make good bait :)

Good dhuie bait,we used salmon on the cray boat when i fished .a nice fillet of salmon on a hook and the dhuies would smash them .Nice firm fillet when fresh.wash out a little when frozen to long.as for eating wouldn't know

but if someone i know wants one to eat i'll keep one - bled / gutted and straight into an ice slurry ( pays to bleed salmon before there spiked just wait 2 min for the blood to run out )

I never kept many but when they were eaten fresh I really liked them. If they were frozen they were usually made into fish cakes with plenty of other ingredients to cover the taste.
Otherwise mulloway bait.

and bury it head first in the sand (so its upright) and bleed it out, chill it in an ice slurry for a few minutes, then fillet it and eat with soy and/or wasabi - sensational!

Otherwise its straight into the smoker.

bled straight away, gutted and gilled, then fill the stomach with onion, tomato and a bit of tabasco. wrap in alfoil and straight on the bbq hotplate, the tomato and onion keeps the moisture in the fish, tastes lovely.

bleed straight away, and bury head in sand standing the fish upright to drain the blood out. Then into esky with ice.

Fillet fish and skin. After filleting cut the red meat out of the fillet (this is the bitter part when eating it and makes great cat food!) then thinly slice the fillet at most 1cm thick.

Either crumb, batter, or cover in flour and cajin seasoning and fry.

the key is however you cook it, needs to be cooekd quick, and not over cooked.

Most people who say Salmon is crap to eat is because they overcook it and that dry's it out.

When i fry it usually 30secs each side and thats it.

Plenty of crushed garlic and butter on a bbq or pan too.. bloody good...

If you want to take the time do as Bodie says but instead of cutting fillet really thin, try soaking in milk for an hour or two before crumbing or bbqing. I have known friends that rave over it this way and never knew it was salmon.

Personaly, I smoke it and wash it down with cold beer. Bloody Great that way!

With all of those methods out there I won't be throwing mine back if they are good size. If it goes well with beer thats all I would of needed to hear.

A few easters ago we took a fry pan down to a spot near Castle rock and had a little fire going inbetween some rocks. Salmon caught, bled and cut into steaks and in the frypan in about 3 minutes. I normally hate the taste of salmon but that was sensational!

Wish I knew they were good dhuiey bait!!

I catch and release mine every time as there are so many nice fish to eat why bother with salmon i wouldnt even give it to the mother inlaw

if Iam fangn for a feed I bake em in foil with the usual olive oil, s and p, onion tomatoes and a few erbs..fillet, skin and chop the blood line out though

havnt eaten one in a long time but used to dice them up into around 15mm cubes , dust in seasoned flour and deep fry for around 1 minute served on a bed of mashed potato or chips and salad. i found them a stronger tasting fish but still enjoyed

Release all the time. But I used to go out with this girl yonks back and her grand father buried them in his garden. He had the absolute best roses and vegetable patch I've ever seen.

Cheers
Dale