Grilling salmon is easy as long as you follow a few simple steps. This no-flip technique requires that you work with skin-on pieces of salmon. Have skinless salmon filets? Use aluminum foil to form a thin barrier between the fish and the grill. The layer of skin or foil (along with cooking oil) will help keep the fish from sticking and over-cooking. A very clean grill is also key to prevent sticking, so take time to give the grates a good scrub.

While many people swear by the superiority of king (aka chinook) salmon, other varieties such as sockeye, coho, and even pink salmon are also delicious on the grill. Plan on about 6 ounces of salmon per person whether you're grilling individual fillets or a whole side of skin-on salmon at once. Feel free to add spice rubs, glazes, and sauces as you like.