Smoking Salmon Skin Question

Discussion in 'Fish' started by jerrypetska, Oct 30, 2014.

  1. jerrypetska

    jerrypetska Newbie

    I am smoking salmon tomorrow and doing two recipes. The first is the Smoked Salmon Candy from this site. Have made it before but am doing it again. I am also smoking a two pound piece of salmon filet (Wild King salmon from Seattle) This piece has the skin on it. For smoking the filet per the recipe in Smoking Meats do I leave the skin on? I am thinking so with skin down on the grate. Any thoughts?  Thanks
  2. bkleinsmid

    bkleinsmid Smoking Fanatic

    Jerry........I usually leave the skin on to hold the meat together while smoking on grates. If the fish is skinless I will put some of Todds  Q-matz down first.

  3. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member


    I've done both, with no problem in the meat staying together on the skinless pieces.   I do feel that the skinless pieces seem drier than those with skin on.  Thus, I doubt if I will do skinless smoking of filets again.  Thus yes skin side down is what I normally do. 
  4. jerrypetska

    jerrypetska Newbie

    Thank you both for the great input. Will go with the skin on. Appreciate your help.
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Let's see pics of the finished product

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