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I tend to direct cook on a raised grid. Brush with EEVO - season with Paprika, Salt, Pepper, touch of dill weed and butter flavored pop corn salt.
Fairly hot - 400 or so, SkinLESS side down first. After 4 or 5 minutes you will have some nice grill marks, then flip over, skin side down and cook till finished. Usually another 5 or 7 minutes.
If you like smoky flavor, throw a chunk or two in before the salmon goes on. Easy, Fast -- and predictable.
Raised grid seems to take the flare up's out of the equation long as your cooking lid down. I use paver stones to raise my grid up to felt level.
I coat the non skin side with EEVO - keeps it from sticking. If you don't want to use EEVO - then "carefully" spray your cooking grid with a cooking spray. Carefully since it can be flammable. best trick, grab your grill with the gril picker-upper - hold it over to the side, coat the grill then put it back on.