Hey, it happens. Maybe the skin sticks. Maybe you overcook it. That’s okay—salmon is forgiving. You can always flake it into a salad or mash it into salmon cakes. No one has to know. The point is you tried, and now you’re one step closer to being a grill wizard.
So next time you’re at the store, grab that skin-on fillet. Fire up the grill. And remember: salt the skin, be patient with the flip, and keep a cold drink handy. You’ve got this. Now go make something delicious, you beautiful, grilling human.
