Either tonight or tomorrow I'm making salmon with a lime butter sauce (only I'm using smart balance as the 'butter'). I have never cooked fish before, never have even been a big fan of fish but have been wanting to try salmon.
I'm planning on using one of those mini indoor grills (you know, the ones that just sit on your countertops and that drain off the grease).... or should I cook it in the oven so the juices don't run away from the salmon?
Also, what does a 'done' salmon look like? Is it still pink in the middle? I think I recall Rachael Ray saying something about it, but I can't remember!
Any tips will be greatly appreciated.