Get some skin in the game.
You'll want to mostly cook your salmon over higher heat—the time it takes to crisp the skin and quickly sear the fleshy side is often about as long as it takes to also get a good medium-rare internal doneness—but you'll want a cooler area available just in case you need to cook it a bit longer but the fillet seems in danger of burning. That means you need to set your grill up with a
To that end, I also like to lightly rub the fillets with a neutral oil like canola or vegetable oil after drying them. It's just one more bit of insurance against sticking.Salt slowly draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the salmon just before placing it on the grill. After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again before putting it on the grill.
There's a good chance that the skin will stick at first, even with all the grill and fish prep we've done, but it should release pretty easily once it's ready. Exact cooking times are hard to give, since there are so many variables to account for , but you're probably looking at about four minutes or so on the skin side.
Once free, you can roll the fillets over, using a metal spatula to catch them on the other side and lower them down gently.
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