I can honestly say that Ive never grilled salmon flesh side down.
can't see the need. I do see risks with the mesh-size on Geno's grill.
S&P, garlic, then a few minutes over heat to crisp skin, then indirect until almost done is my standard.
Big on the sear for the flesh side... and finish on the skin side... Pretty hard to get the flesh side seared without direct heat on it. I like mine looking like it may make it up the next falls inside.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
