There is a Salmon Festival in Fort Bragg California that is billed as the "Worlds largest" Ive been and the Salmon is fantastic. The marinade is pretty simple ( go to food tv.com and search" worlds largest salmon festival") I pretty much follow that recipe, except for a little EVOO. The serving sized chunks are first cooked FLESH SIDE DOWN and then flipped to finish on the skin. This makes for great grille marks and a lot more durable product.
"Assumption is the Mother of all F___ups!"