android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
arrow_back arrow_down arrow_forward arrow_up menu-arrow-down call camera cart check close download_cloud download facebook filter flame gift-certificate-icon globe google_plus grill instagram linkedin menu minus pinterest plus search star_empty star_full star_half thumb_up trash twitter wallet xing youtube zoom_in zoom_out

The 70/30 Rule


Step 1

One way to avoid sticking is to grill salmon fillets, flesh side down first, for about 70 percent of the total cooking time.


Step 2

Roll the fillets over with tongs when the flesh releases easily from the cooking grate. Finish cooking them for the remaining 30 percent of the cooking time.


Step 3

Slide a spatula between the flesh and skin to scoop the fillets (without the skin) off the cooking grate.