or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Fresh Salmon Filets
New Posts  All Forums:Forum Nav:

Fresh Salmon Filets

post #1 of 10
Thread Starter 

When smoking fresh salmon filets, do leave the skin on or remove it?

 

Thanks ... Ken

post #2 of 10

Matter of personal taste. I like it both ways. If you leave the skin on we keep it skin side down in the smoker. Make sure to oil the grates or the skin will stick.

post #3 of 10
Quote:
Originally Posted by SmokinAl View Post

Matter of personal taste. I like it both ways. If you leave the skin on we keep it skin side down in the smoker. Make sure to oil the grates or the skin will stick.



AL you got him covered

 

post #4 of 10

Cant add a thing to what Al said, and here in Alaska, we do smoke a salmon every once in awhile...ROTF.gif

post #5 of 10
Thread Starter 

Okay, I'll do it both ways and see what I like best. Thanks guys!

post #6 of 10

That's personal preference.

Try both ways, and decide for yourself.

 

I prefer skin off, because I don't eat the skin, and I smoke mine hard for snacks.

 

Smoke cooking them hot & fast for a meal, I guess you could use the skin to help hold it together.

 

You'll find which way you like.

 

 

Don't forget the Qview!

 

Bear

post #7 of 10
Quote:
Originally Posted by AlaskanBear View Post

Cant add a thing to what Al said, and here in Alaska, we do smoke a salmon every once in awhile...ROTF.gif


And when your brother commercial fishermen finally let a few fly south, we get a chance to enjoy a fine Alaskan Salmon.  Oh, I prefer either way, depending on what's intended, smoked salmon or------have you ever heard of Salmon Candy? 
 

 

post #8 of 10
Thread Starter 

Qview?

post #9 of 10
Quote:
Originally Posted by Kinny View Post

Qview?


"Qview" = Pictures included in your post.

 

 

Bear

 

post #10 of 10

Tut  Kinny, Morning.  I think I found the right thread now......

I prefer to leave the skin on salmon. Main reason is to not lose the fat layer between the skin and the meat.....Keeps the fish moist....it is a good indicator of when the fish is "done" ( a white fat oozes thru the layers of meat...It is done) and the health benefits of salmon oil are worth it. (omega 3's and 6's)

 

 

 

I put this in the wrong thread....How did I do that ???? I must be asleep at the keyboard, Going to find the right thread........


 
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Fresh Salmon Filets