The 70/30 Rule


Step 1

One way to avoid sticking is to grill salmon fillets, flesh side down first, for about 70 percent of the total cooking time.


Step 2

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.


Step 3

Slide a spatula between the flesh and skin to scoop the fillets (without the skin) off the cooking grate.