I have been doing salmon filets (skin on). I brush with EVOO salt/pepper, etc and grill flesh down, flip and grill the skin side. Always tastes good, but I continue to mangle the salmon a bit trying to flip it (sticks to the grid).
What am I doing wrong here? I would like to have a little better presentation. Maybe I should grill a little longer so it releases from the grid?
Thanks for the help.