- Aug 14, 2014
- 5
- 10
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