Some chefs swear by grilling salmon skin side down, claiming it helps the fish cook more evenly. Others argue that skin side up is the way to go, as it allows the skin to get crunchy and golden brown.
But here's the thing: it's not just about the skin - it's about the flavor and texture of the fish itself. When you grill salmon skin side down, the skin acts as a barrier, preventing the fish from getting too charred.
On the other hand, grilling skin side up can result in a soggy skin - not exactly what you're going for. Unless, of course, you're into that sort of thing - soggy skin lovers unite!
