good stuff!!!Salty.
Usually once I first detect that "white fat puddling" beginning to happen on a filleted salmon, its basically ready to take off the grill.
Best way I do it is make a "cookie sheet" out of aluminum foil.
Fillet salmon, pull out the side pin bones with pliers.
Marinate in a "secret sauce" (I may share if asked nicely).
Once grill is up to temps. place salmon, skin side down, on tin foil tray.
(add my sauce over the top)
Cook.
Then use the spatula between the meat and skin!!!
Works awesome!
Skin stays adhered to tin foil tray (its burnt to it) and you are left with just the meat.