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2. How to cook salmon on the grill so it's perfect every time - AOL

   www.aol.com/lifestyle/cook-salmon-grill-perfect...

   Step 3: Place salmon on the grill. Place your salmon on the grill set to medium heat diagonally—this will make it easier to flip later. If you prefer crispier skin, place the fish skin-side down ...

3. Make this honey mustard salmon on the grill for a light end ...

   www.aol.com/honey-mustard-salmon-grill-light...

   Heat an oven to 375°F or heat a grill to medium heat. Prepare your honey mustard: Whisk all sauce ingredients together in a small bowl until combined. Lay out a large sheet of foil and mist with ...

4. Here's How To Grill The Perfect Chicken Breast Every Time - AOL

   www.aol.com/heres-grill-perfect-chicken-breast...

   Yields: 4 servings. Prep Time: 15 mins. Total Time: 45 mins. Ingredients. 3. cloves garlic, finely chopped. 1/4 c. balsamic vinegar. 3 tbsp. extra-virgin olive oil

5. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

6. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]

7. Supreme (cooking) - Wikipedia

   en.wikipedia.org/wiki/Supreme_(cooking)

   In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2] [3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.

8. How to Keep Fish Warm for Dinner - AOL

   www.aol.com/lifestyle/food-how-keep-fish-warm...

   Hold in the oven for up to 30 minutes. When it's ready, eat it immediately, and eat it all -- especially if it's fried. Fried foods turn to mush as leftovers, so enjoy it in all its crispy glory.

9. Indirect grilling - Wikipedia

   en.wikipedia.org/wiki/Indirect_grilling

   Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring. [1]