"jmcquown" > wrote in
:

> 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
>
>
>

My guess is that the oil/fat in or just under the skin might effect the
cedar flavour transfer. But it is just a guess.

--
And the beet goes on! (or under)
-me just a while ago