While I haven't cooked cedar planked salmon, I have grilled skin on fillets
before with very good results. I start skin side down first to warm up the
oils and fats and then flip it and let it all drip through the meat. With
some good seasoning, it is out of this world good.

I suspect that skin side on the cedar plank blocks the flavor transfer.

Sid

"jmcquown" > wrote in message
...
> 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
>
>