First of all—skin is tasty! So when you're cooking salmon, keep that skin on: It provides a safety layer between your fish's flesh and a hot pan or grill. Start with the skin-side down, and let it crisp up. It's much easier to slide a fish spatula under the salmon's skin than under its delicate flesh.
Thereof, how do you grill fish with skin?
Dunk a wad of paper towel in canola oil. Hold it with tongs and wipe the grill with oil 4 times where the pan used to be. Place the fish on the grill (skin-side up if grilling fillets), diagonal to the grill grates. Cover the grill and cook for 3-4 minutes per inch of thickness or until the fish gets grill marks.
Which side of the fish to grill first?
If you want to sear the flesh side, first be sure to oil the flesh side of the fish and place it flesh side down directly on the grate and grill according to recipe. The fish will naturally release itself from the cooking grate once it is finished being grilled on that side.
How do you cook fish with skin on one side?
Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes.