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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. The Super Simple Salmon Trick We Wish We’d Known ... - AOL

   www.aol.com/lifestyle/super-simple-salmon-trick...

   If you flip the script and cook the salmon skin side up the skin acts as a barrier between the high heat and the fish, keeping the fillet moist and tender while allowing the skin to get nice and ...

4. Upgrade Dinner With These Amazing Salmon Recipes - AOL

   www.aol.com/upgrade-dinner-amazing-salmon...

   Grilled Salmon Caesar Salad. Another super easy method for preparing salmon: Cook it in a foil packet on the grill. Remove the fish when it flakes easily with a fork and is just barely cooked through.

5. Salmon-and-Spinach Cakes Recipe - AOL

   homepage.aol.com/food/recipes/salmon-and-spinach...

   Add the spinach in batches; cook until wilted. Drain, squeeze dry and coarsely chop. In a small bowl, mix the mayonnaise, jalapeño and chopped dill and season with salt. Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes.

6. Salmon With Rosemary And Garlic Recipe - AOL

   www.aol.com/food/recipes/salmon-rosemary-and-garlic

   Put the packets on the grill and close the lid (or cover, if using a grill pan). Cook until hot throughout, about 4 minutes. Remove from the grill, open, and top each with 1⁄4 cup basil.

7. Deviled Salmon Recipe - AOL

   www.aol.com/food/recipes/deviled-salmon

   Cover and refrigerate the salmon for at least 1 hour and up to 4 hours. Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 ...

8. Pellicle (cooking) - Wikipedia

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

   A pellicle is a skin or coating of proteins or cellulose on the surface of meat (e.g. smoked salmon) or fermented beverages (e.g. Kombucha).. Pellicles of protein that form prior to smoking meat (including fish and poultry) allow smoke to better adhere to the surface of the meat during the smoking process.

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.