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?
>

During the summer, I grill salmon on the BBQ at least once a week. I never
remove the skin. AAMOF, when I grill fillets I get the grill nice and hot and
then just lay them down on the grill skin side down and turn the heat down. I
have never eaten the skin. It is pretty tough stuff.