One rule to follow when you’re grilling skin-on salmon is grilling it skin-side up. While this may seem unconventional, it helps maintain the fillet’s integrity.

Raw salmon remains firm, so you should grill salmon with the flesh-side down first, then flip it over and put the protective coating down to prevent the flesh from sticking.

Additionally, make sure you brush the grill and salmon with a generous amount of oil to prevent further sticking. You can also grill salmon on top of a cedar plank.

Lastly, flipping your salmon quickly with utensils like tongs or a spatula is key. Make sure to only touch your fillets when they're really ready to flip.