On Fri, 2 Jan 2004 10:29:10 -0600, "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?

I've never done one planked, but from what I've read the skin is your
personal preference. Allegedly the fish will have a more oily fishy
taste with the skin. To me that's not a bad thing. The plank is also
a tool to keep the salmon from falling apart when it got to flaking
temperature. You can always skin part of it and see what you prefer.
I'm sure if you want the cedar aroma you should skin it. I do mine on
a garage sale oven broiler pan in the smoker. 250 degrees for about
90 minutes. I've been lucky enough to have a good supply of cherry
logs to use. Sorry I can't be more help.

Just say no to Kingsford and charcoal lighter.

Gar