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Cooking salmon should be simple; it's just a piece of fish, after all. But it easily turns dry and flaky and breaks into pieces.
Holy Mackerel!
Because salmon is a firm fish, it adapts to most cooking methods.
Here are a few suggestions from the Detroit Free Press Test Kitchen and the Alaska Seafood Marketing Institute.
Grilling: Make sure the grill grates and the fish are well oiled. This will prevent sticking. Season or marinate the salmon as desired and grill with the skin on _ flesh side down first _ over a hot fire for six or seven minutes. Then flip and continue grilling two or three minutes more. To remove from the grill, slide a ...