Originally Posted by
Duke787
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).
Yes a lot of the skin stuck to the grill but I like some grill crispness on both sides. I have a couple more Branzino skin on filets in the freezer and then I am not dealing with fish skin anymore.
The only place that really gets rid of all of the salmon skin is Costco. Trader Joe and WF salmon filets both say skinless but that yucky gray stuff is there.
