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Salmon on plank. Skin on off??

Wesg
Wesg Posts: 20
in EggHead Forum
salmon on plank. Skin on off??
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Skin down. Easier

    slides off
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  • Wesg
    Wesg Posts: 20
    Should I take the skin off?
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Well, 'skin down' implies it is still on, which is what makes it 'easier'. And then after it's cooked, it 'slides right off'




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  • Sweet100s
    Sweet100s Posts: 553
    You're making me want a crispy Salmon Skin Salad from my favorite Japanese restaurant in Austin (Soto, technically near Lakeline Mall in Cedar Park).
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Yeah skin down.  Then just take a spatula when you pull it from your plank and it slides right off as Darby said.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • pgprescott
    pgprescott Posts: 14,544
    Off, and remove the dark colored flesh down the middle directly under the skin. 2 cents

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  • DoubleEgger
    DoubleEgger Posts: 19,176
    I let the guy at the seafood counter trim the skin off. I cut out the dark vein as well. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    I've never cooked on a cedar plank so I don't know what the skin would be like (or whether I would want to remove it if planked). I use a skillet and, for me, the skin makes the dish! Put it in a hot skillet with a little oil, skin side up. Leave it just long enough to give it a little color, then flip it to skin side down to finish. Crispy skin, flaky fish... delicious!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Carolina Q said:
    I've never cooked on a cedar plank so I don't know what the skin would be like (or whether I would want to remove it if planked). I use a skillet and, for me, the skin makes the dish! Put it in a hot skillet with a little oil, skin side up. Leave it just long enough to give it a little color, then flip it to skin side down to finish. Crispy skin, flaky fish... delicious!
    I agree. I like crispy skin. But that's not the 'thing' re cedar planking

    Re cutting out the so-called blood line.... i leave the darker meat in. FWIW. I like my salmon to taste like salmon. And of all the meat in the salmon, it's the best for you. 
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