I've got a salmon fillet prepped for grilling. The fillet still has the skin on to hold it all together. Can I place it directly on the rack (oiled to prevent sticking) or is it better to use foil? Seems about 10 minutes should do it, it is just under an inch at its thickest. I've got it with lemons and pepper right now but I've seen some recipes that add a touch of maple syrup too. Is that worth adding?