The almighty salmon! It is one of our personal favorities . . . ﬁrm texture, rich ﬂavor, deep red color. Salmon can be cooked in many different ways: baking, poaching, broiling or pan-frying. It’s even ﬁrm enough to grill. The important thing is not to let it dry out. When baking or grilling, cook the salmon just until it ﬂakes. This is about 10 minutes for each inch of thickness (on the grill, that’s about 5 minutes per side). It does not have to be opaque all the way through to be cooked — it will probably be dry if you wait that long. Salty’s Cedar-Planked Salmon is one of our personal favorites — give it a try.