hello my name is Ryan Victor I'm the executive chef of Thunder burger & Bar in Georgetown and today we're going to teach you how to grill a piece of salmon with the skin on so for starters I got this piece of salmon for my fishmonger and I make sure that they remove the scales it's very important that you have this done because the scales will affect the way that it grills so I like to take a little bit of salt and black pepper and I'll season both sides of my fish next oh and then I just have a simple pan spray and I'll spray the fish like this which will when I go to grill it will help it from sticking to the grill and I'm going to take this now that is Rick prepared we're gonna take it over a nice hot grill and show you how to grill it up so now that we're over at our nice hot grill what I like to do is I'll take a little bit of our pan spray again and I'm gonna spray the grill just so that our salmon isn't going to stick and then what I'm going to do is I'm going to take this and cook it on the skin side down right here this so that way it adds a nice little presentation when we go to serve it I'll place this down on the grill and you can see immediately the smoke is going to start to come up that way you know you have a nice hot grill so I'm going to let this cook for about well I'd say about two minutes but again the protein is going to show us when it's ready to flip you're going to see the outer edge of the salmon start to discolor and that's when the protein tells you it's ready to be glib okay now that we can see that the salmon has started to color on the sides that's when we know it's ready to flip I'll take my spatula and just flip the salmon like that and we have our nice little grill marks on the fish and I'm allowing this to cook for another 2 to 3 minutes on this side and I'll flip it one more time so now we're ready to flip our salmon for the last and final time we're going to cook it on the skin side one more time but it's only going to take about 15 seconds because you don't want to burn that skin you want it to get a nice little Christmas to it now the oils have started to come to the top of skiing it's going to cook very fast don't flip this one last time look at this place as a nice little grill marks let it cook again for only about 15 seconds now it's ready to be flipped for our last time can we take it off and we have our nice grilled salmon my name is Ryan Victor I'm the Executive Chef of Thunder burger & Bar in Georgetown you