Grilled Fish- Flesh Side Down First

Traditionally fish would be cooked skin side down and sometimes it doesn't ever get flipped. It has been done this way for ages because fish tends to want to stick or flake apart while grilling...

 Salmon portions, skin still intact
 Vegetable Oil
 Kosher Salt
 Freshly Cracked Black Pepper


Begin by pre-heating your grill to medium high heat or about 550°F at the GrillGrate surface. Make sure the tops of the GrillGrates rails are free from debris. Scrape clean as necessary.


Rub the salmon down with oil and season with salt and black pepper- flesh side only.


Place the salmon pieces flesh side down onto your hot GrillGrates.


Allow to grill for 3-5 minutes before giving the salmon a lift and twist. The lift and 45 degree twist will give you salmon beautiful crosshatch grill marks.


After another 3 minutes you can now flip the fish so it is skin side down. At this point you may want to drizzle something over the fish to add flavor. Lemon juice works well as does soy sauce. There are many pre-made marinades you can buy at the grocery store that will ad a zing to your fish. Be careful to avoid any store bought marinades or dressings that have a high sugar content. They will make a mess on your GrillGrates and potentially cause the fish to stick to the grill surface. We have used a teriyaki marinade as well as ginger-miso dressing that both had tremendous results.


Allow to grill about 4 minutes or until the internal temperature hits about 140-145°F.


Remove from grill and enjoy!