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The 70/30 Rule
Step 1:
One way to avoid sticking is to grill salmon fillets, flesh side down first, for about 70 percent of the total cooking time.
Step 2:
Roll the fillets over with tongs when the flesh releases easily from the cooking grate. Finish cooking them for the remaining 30 percent of the cooking time.
Step 3:
Slide a spatula between the flesh and skin to scoop the fillets (without the skin) off the cooking grate.
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