I direct this to Gar because I know he is particularly fond of grilling
salmon. But anyone feel free to chime in!

I have a couple of cedar planks, 2 lbs. of really excellent-looking red
Alaskan salmon and a jar of salmon rub seasoning, from the aforementioned
seafood place online.

I started reading the instructions for grilling the planked salmon and the
first thing it says about the fish is to cut off skin. (Not my skin, the
skin on the salmon LOL) Is there a reason for this? They are fillets;
thick, yes, in fact about 3 inches thick in some places. But is there a
reason to remove the skin other than esoteric eye appeal?

Jill