Yes, when grilling salmon, it is generally recommended to start with the skin-side down first. Grilling salmon with the skin-side down helps to protect the delicate flesh of the fish from direct contact with the grill grates, which can be quite hot.
Here's a simple step-by-step guide for grilling salmon with skin-side down:
Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes.
Prepare the salmon: Rinse the salmon fillets under cold water and pat them dry with paper towels. You can also lightly brush the salmon with olive oil and season with your preferred herbs and spices.
Place the salmon on the grill: Place the salmon fillets on the grill, skin-side down. Make sure to position the fillets away from direct flames to avoid burning the skin.
Cook the salmon: Close the grill lid and let the salmon cook for about 4-5 minutes per side, depending on the thickness of the fillets. Avoid flipping the salmon too frequently, as it may cause the fish to stick and break apart.
Check for doneness: The salmon is done when it easily flakes with a fork. The internal temperature should reach 145°F (63°C) for safe consumption.
Serve and enjoy: Once the salmon is cooked to your desired level of doneness, remove it from the grill and serve it with your favorite side dishes.
Grilling salmon with the skin-side down not only protects the fish but also helps to keep it moist and enhances its flavor. Additionally, if you want to achieve attractive grill marks on the flesh side of the salmon, you can flip it over for the last minute of grilling.