Grill skin down high heat after the grill has warmed up with a thin slice of tomato on top, dash of salt and pepper, sprinkle chopped cilantro and a drizzle of maple syrup on it.

Should only cook for a few minutes. Better undercooked than over! The skin should be almost a cracker, and the inside flesh should be almost raw, but cooked/flaky on the outside. It might take a couple tries to perfect the amount cooked, and it also depends on the thickness.

I’ve cooked a lot of fresh salmon in Alaska over the years. Nothing will beat this IMO.