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I use a deboned fillet to start with. cover it in olive oil, sprinkly garlic salt and pepper. grill direct at 450 for 4 minutes per side. Foil and let rest for 10 minutes. Time will vary by thickness, but this method yields delicious fish up to 1 inch thick.
I buy the entire fillet from costco and its already deskinned and deboned. When i cooked salmon with skin on in the past, i peeded the skin, then scraped off the grey/brown fat layer that between the skin and the fish. Now i dont have to mess with any of it. When i pull it, i lightly coat it with a vidalia onion / mustard dressing during the rest stage. Great for a meal or an appetizer with crackers. Seems like its the first thing to disappear at parties.