To avoid that off putting fishy aroma and or flavor, use good fish, as in fresh, not frozen. Unless it's flash frozen and vacuum sealed.

Good salmon doesn't need goop to taste good. I use only salt and alder chips and charcoal. And why skin side down first? That's totally bass ackwards. Flesh side down first to sear and seal in the juices, then finish off skin side down on the grill. OK, I've revealed too much, probably gonna' have to kill you.

Sg