Grilling Salmon Like a Pro

Cooking a smoky fish recipe is one thing, but grilling it without ruining the skin is another. In fact, the trouble with fish-grilling arises when I've just set up the Hibachi with the right amount of coal, with the vents keeping the constant flow of air inside, but the heat becomes uneven in a span of thirty minutes or so. I'd grit my teeth in frustration when the skin gets stuck on the parallel wires. Also, there's the potential of burning the lower area of the salmon and leaving the upper side raw.