In article >,
"jmcquown" > wrote:

> 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,

We've been grilling salmon on planks for years. We've never skinned the
fillets, and have good results. Maybe this will stimulate us to do an
experiment next time we grill salmon.

Cindy

--
C.J. Fuller

Delete the obvious to email me