Based on what we experienced with the whole chicken, we decided to place the salmon filet skin-side up, how to make sweet and sour ribs yerevan it seemed reasonable that it would probably get the most heat and color.
However, for the most part, the fish looked great, was juicy, and had a really good flavor. Despite this, the results remained juicy and we thoroughly enjoyed the finished product.
We did like these, but would have loved them if the sauce would have stuck more. The flavor of the sauce was wonderful, but was in the pan not on the ribs.