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Thread: King Salmon Cheeks

  1. #1
    Member Nukalpiaq's Avatar
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    Default King Salmon Cheeks

    Kings will be in the nets next month. In my part of the state first kings arrive just after the middle of the month. I was wondering if anyone has any recipes for king salmon cheeks? In my opinion they are the best tasting part of a king salmon. Thanks

  2. #2
    Member AKGUPPY's Avatar
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    Smoked is the best way to eat'em.

  3. #3
    Member Nukalpiaq's Avatar
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    Default Cheek meat

    Thanks for the smoking idea. Do you have any recipes for cooking the king salmon's cheek meat which is about 2 inches in diameter from the center of the cheek. Thanks

  4. #4
    Member AKGUPPY's Avatar
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    Once removed, your choice of method, brine them in a 50/50 mix of salt/brown sugar in the fridge for 12hrs or so. I mix up a batch of salt/brown sugar and put it in a large shaker bottle and sprinkle the cheeks liberaly and place in a glass container and cover. Stirring occassionally. Remove rinse lightly, air dry until the glaze over. Smoke lightly in smoker until desired doneness is achieved. I like them a little "under cooked" that way I can add them to hot steamy rice for a meal, or wrap in 1/2 cooked bacon, skewered w/ toothpick seasoned to taste and grilled for appetizers.

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