The secret to succulent salmon? Whether on the grill, or in the oven, season it with salt, pepper, dill, butter, lemon slices, whatever, wrap in foil, then cook for 30 minutes. Viola! Tender fish that falls onto your fork. Or pop it in the slow cooker.
You’ve probably heard of Panko crusted chicken. Since I gave up meat for 2014, I’ve become fairly adventurous in seafood. Panko crusted salmon gives you the same texture but with fish.