I NEVER turn salmon when grilling or on stovetop. I keep seeing these post asking about it and I am always too late to comment.
There is absolutely no reason to turn salmon with skin on. Cook skin down, if the grill is too hot move off heat after it is browning. That sucker starts to spit out that white fat and a little poke breaks it open to show a gorgeous, flakey, medium rare delicacy. Crusty skin to crunch, lovely coolish, melt in your mouth center.
Why would you do it any other way? It just melts in your mouth done this way.
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