One way to avoid sticking is to grill salmon fillets, flesh side down first, for about 70 percent of the total cooking time.
Roll the fillets over with tongs when the flesh releases easily from the cooking grate. Finish cooking them for the remaining 30 percent of the cooking time.
Slide a spatula between the flesh and skin to scoop the fillets (without the skin) off the cooking grate.
Show your friends, family, and neighbors what you learned in Weber’s Grill Skills series. Just in time for your next barbecue!
A link to the following lesson will be included in the email:
The 70/30 Rule