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
Smoking Salmon Skin Question
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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.