It doesn't have to be skinside down though. You can cook the other side then flip it to the skin side and get it crispy. A lot of the time I find you gotta turn it on its side and give the sides a bit of a fry, and then the thin bit cooks quick but the thick bit doesn't so you gotta have the thin bit sticking out the pan a bit whilst the thick bit cooks a bit more. Different if you got it in the oven or something. I havent tried it yet, but salmon done in the kamado joe would be pretty tasty, something to try soon.