After those 5 minutes, slide your spatula under the skin—not the flesh. The skin is strong; the flesh is fragile. Flip it like a pancake.
If it sticks, don’t panic. Just wait 30 seconds. The heat will release it. Patience is a chef’s superpower.
Cook the skinless side for just 2-3 more minutes. You want it opaque, not raw. A little pink in the center is perfect.
How To Gas Grill Salmon With Skin at Koby Rawling blog
Quirky Fact: Salmon Can "Cry"
When salmon cooks, white goo sometimes oozes out. That’s albumin, a protein. It’s harmless, but it looks like sweat.
To avoid the "sweating fish," don’t over-salt it early. Salt pulls out moisture. Dry the skin with paper towels first. No drips, no tears.
