Skinless salmon question

crazymoon

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• Jun 28, 2015

• #21

AS, Those fillets looks excellent !

 

driedstick

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• Jun 28, 2015

• #22

Looks great nice job

A full smoker is a happy smoker

DS
 

 

atomicsmoke

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Toronto, Canada

• Jun 29, 2015

• #23

I haven't been using sugar in the fish dry brines for a while now. The faint sweet taste of the fish never agreed with me. Obviously I don't use maple or any other sweet glaze on them.

The fish doesn't taste too salty.

 

bryce

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• Jun 29, 2015

• #24

Nice job Atomic. Isn't smoked salmon wonderful? Seriously, when prepared right, it can rival any meat out there in my opinion.

Hope you enjoyed it - looks great!

Bryce

 

atomicsmoke

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• Jul 6, 2015

• #25

Absolutely, great taste. Also very convenient...just pull a fillet or two out of the freezer 1-2 days ahead , unwrap and serveserve

Trout and salmon

IMG_20150705_140210.jpg

• atomicsmoke
• Jul 6, 2015

 

Last edited: Jul 6, 2015

L

loyalt

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May 4, 2018

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• May 4, 2018

• #27

dirtsailor2003 said:

No one asked the question so I will even though I am late. Is this a hot smoke and serve? Or a smoke and eat later deal? Do you have Q-mats or Frog-mats? Need more info. Skinless salmon can be smoked but the prep is different than skin on, and that applies for both types of smokes I mentioned.

Click to expand...

What is different about the prep with skinless salmon? I am planning to use Alton Brown's recipe in a Big Green Egg. I bought a large fillet from Costco with no skin on it, and am planning to serve it Sunday for a wedding shower. Thank you for your help!

 

gmc2003

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• May 4, 2018

• #28

No real difference in my mind or how I smoke salmon. The skin will just help keep the meat together. I usually can only find skinless at the local stores.

Chris

 

atomicsmoke

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• May 4, 2018

• #29

No difference other than a whole skinless fillet isn't easy to handle when cooked.