What species of Salmon have you been working with? Local caught? Store bought?. Looking at the last few pics, I am use to the inside color of the finished product being more similar to the outside pellicle color. Your inside is so much lighter in color.
Have you ever tried the simple dry brine method using just Salt, water, garlic, etc. That's how I do all my Salmon (filets, nuggets & jerky) except for lox, and I have never had a pellicle issue. As I said in my first reply, I question if you are running your smoker too hot for fish.
Just reading Bear's newest reply about electric vs charcoal smokers might have answered my concerns for I use an electric for my fish. Never used a charcoal unit so it sounds like smoking fish in it might be a whole different world.
Edited by cmayna - 11/21/13 at 7:22am