One way to avoid sticking is to grill salmon fillets, flesh-sides facing down first, for about 70 percent of the total cooking time.
Use tongs to roll the fillets over when the flesh releases easily from the cooking grill. Finish cooking them for the remaining 30 percent of the total cooking time.
Slide a spatula between the flesh and skin to scoop the fillet off of the cooking grill, leaving the skin on the grill.
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