We鈥檇 all agree that patio grillin鈥 in the heat of the summer is where it鈥檚 at. But there鈥檚 *nothing* worse than being pumped about grilling a delicious salmon, and then watching it fall through the grate into a fiery pit of doom. (Nooooooo!) This summer, things are gonna be different. We鈥檝e got eight valuable tips and tricks that will ensure your fish grilling skills are off the hook.

1.Heat the grill and grease it up. To keep delicate fish from sticking, season the grates, much like you would a cast-iron skillet. While your grill gets all hot and toasty, lightly dip a crumpled paper towel in oil. Grab the paper towel clump with tongs and glide it along the grate until it鈥檚 black and glossy, re-dipping the towels as needed. It鈥檚 recommended to do this about five times.

2. Brush both sides of the fillets with vegetable oil. A coating of oil on the top and bottom helps prevent dreaded sticking.

3. Hit the fillets with some S + P. At the very least, sprinkle with salt and pepper. Just the save the sauces until the fillets are removed from the grill.

4. Place the fish skin-side down onto the grill, diagonal to the grate slats. Doing so makes for easy flipping and removing, so you don鈥檛 have to have an anxiety attack upon slipping your spatula beneath your fish.

5. Reduce heat to medium and cover for 2-4 minutes. At this point, you just want to close your grill lid and walk away鈥 but not too far away! If you need to slide back into the house and prepare other goodies, set yourself a two-minute reminder so you can check on your fish.

6. Check on the fish by lifting it with a spatula. The best way to see how your fish is doing is by carefully lifting it with a spatula. If it doesn鈥檛 separate from the grate easily, let it be. Continue to cook it, and check it every 30 seconds until it releases itself.

7. Using two spatulas, carefully flip the fish to skin-side down. In the case of flipping fish, two spatulas are better than one. You want to avoid flipping with tongs like you would with other meats, because squeezing delicate fish is a dangerous game. Be gentle, flip with two spatulas, and do a happy dance because you鈥檙ealmost there!

8. Cover and cook until the internal temp reaches 145 degrees Fahrenheit. Cooking times in this last step will vary. Some fillets only need an extra three minutes, while thicker cuts need up to seven. To know exactly when it鈥檚 done, use an instant-read thermometer. Once the fillet reaches 145 degrees Fahrenheit, you鈥檙e good to go. If you don鈥檛 have one, cook the fish until it鈥檚 opaque on all sides and flakes away easily with a fork.

Want more useful tips and tricks for your summer cookin鈥? Follow us on Pinterest.