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Just grill it naked...then a little sat & pepper, pehaps a drizzle of good olive oil. When grilling salmon I always leave the skin on and then remove it with all the dark meat after grilling...Somtimes I plate the salmon on a bed of baby greens mixed with a vinigarette...Somtimes I use fresh dill and yougurt, creating a quick sause to place the salmon on.
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