Re: cost of fresh perch at Erie
For the salmon, wife and I seem to like the coho the best, esp. copper river when it is on sale and fresh, not previously frozen. We do eat other salmon as well but that is the most flavorful.
Cedar planked on the grill is hard to beat but in the winter, we just pan sear it with light seasoning...seems less is more for it.
We pat it completely dry, then a light coating of olive or grapeseed oil brushed on both sides (skin on), then on the meat side, garlic salt and fresh cracked pepper (I like a small dash of cayenne on mine as well and wife has been liking soy sauce on hers lately), the sear the meat side on a hot oiled non-stick or seasoned cast iron skillet. Once you get a good crisp on the meat side (only 3-4 mins. max), flip it to the skin side and continue cooking until it's done. It should just barely start to flake and should be med rare/med in the middle. Too many people overcook it and make it into bland, dry cardboard. I eat it raw in sushi all the time so med rare for me is the best...
We usually put it over a big salad or over a bed of cilantro lime basmati rice.....mmm mmm...