I like a hot grill. Charcoal. Skin on fillet. Oil wipe the grate. If it’s a thick filet, flesh side down for a couple minutes then flip skin side down for several more until the middle is still just a bit translucent. Salt and pepper and let rest a few. It’ll finish up. The skin is pretty damn tuff and can take some heat.
Johnnys, RWL, Tony’s, whatever....they’re all good. Simple S&P is my favorite on good fresh salmon though.
Plus one....as the kids say.
