First attempt at salmon

[pablo mcwilliam]

I'm going to try smoking some salmon on the weekend. Some say skin on, some say skin off.

What's the consensus?

Pablo

 

[jnagel32]

I just smoked two batches of salmon this past weekend and it was my first time doing it.  I got the salmon from a coworker in Alaska.  Some of the salmon he gave me had skin on and some of it was skinless.  I'll tell you that it didn't make a differnce in my opionion.  The salmon that was skinless didn't fall apart at all.  I smoked it for 4 hours at 225*.  So, I don't know if that made a difference or not but the skinless stuff is still holding together...

 

[piaconis]

I did salmon for the first time this past weekend as well, both Alaskan Sockeye and Atlantic.  The skin essentially peeled away while it was smoking, so I don't really see a difference, other than the skin was a little crisp and really tasty.

 

[smokinhusker]

Are you wanting smoked salmon similar to the drier type or to eat as an entree? Here's one I did a while back for dinner, so it was moist and tender. I left the skin on to help retain the moisture. When done the skin peeled right off.

http://www.smokingmeatforums.com/t/119107/yoshidas-and-ginger-smoked-salmon

You can also use the search bar at the top of the page.

 

[pablo mcwilliam]

Thanks for the help. I'll probably try skin off since the smoke I figure I'll get better penetration with it off.

I'll let you know.

Peblo