Wrapped in foil or directly onto the grill grates? Skinless or skin-on? Smaller filets or larger cuts? Coho or lake salmon? Wild caught or farmed? These are but a sampling of the big questions that we'll answer in this 60 minute interactive online class focussed on one of the most commonly feared and avoided proteins to grill or smoke, Salmon! Don't just learn how to not screw it up. Get great at cooking salmon outdoors this summer. In addition to recipes and methods used for cooking brined and fresh salmon, the recipe packet for this class also includes recipes for salmon mousse and smoked salmon salad with green apple, fennel and Door County Cherries.