Originally Posted by TimberRunner
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.


Those flakes you worry about will be safer if cooked first... one of the reasons we do it skin side down last...

Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.