Originally Posted by
corky
I made a rub of smoked paprika, lemon zest and dill.
Sauce is brown butter with dill and lemon.
It tasted very good but I still don't like dealing with the skin. The part under the skin looks anemic.
Missed out on responding but doesn't look like you needed any more input -- this looks delicious!
I try to ignore the part under the skin (my wife scrapes it off -- especially with salmon where that portion is gray and the rest is orange).
My 2c, for small filet you might not even need to flip it and interact with the skin, I don't usually flip my salmon (my typical fish filet). I just let it cook for 5-7 minutes and when I take it off the grill the skin usually just falls away from the filet and you can throw it away easily (or dump it down the drain).