jmcquown typed:
> I direct this to Gar because I know he is particularly fond of grilling
> salmon. But anyone feel free to chime in!

Good, because I'm not "Gar"

>
> 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

IME, planked is the only way I'll do skinless. I think that you need to
remove the skin to get the full effect of the cedar plank. You do need to
oil the salmon before planking, even though salmon is oily.

IIRC, you do know what grilling is all about...lump charcoal and a covered
grill (with no lighter-fluid). You get the charcoal hot enough to just char
the bottom of the plank while the lid hlds in the heat and smoke. It's
salmon. Don't mask the flavors with any strong rubs and/or sauces. I
usually just use a little salt and maybe a grind or two of pepper. Let the
salmon and the cedar flavor come through. Don't forget to soak the plank in
water, preferably overnight before your cook.

If I'm not planking, I do prefer to leave the skin on.
Good luck, although I doubt that you'll need the luck. 8-)

BOB