If using pork chops, follow same instructions as chicken in Steps 1 and 2, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Top flesh side evenly with topping. Follow same instructions as chicken in Step 2, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.