Originally Posted by ironbender
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.


I start it skin side down and always flip. You might lose a few flakes but I like the crispiness to the flipped side.