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.

If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender