Smoking Salmon Today

[BigD_NC]

Smoking 4# of salmon later today. It's already skinned, but does anyone use parchment paper under the filet just to ensure an even appearance?

[Skip]

I just put it on the grates or something like a frog mat or old cooling grate. Sounds delicious! Post pictures when it's done.

[Sgt Tyree]

Have taken to smoking salmon lately indirectly laying on a bed of fresh dill weed with a few sprigs on top. I would think the parchment might block some of the smoke and flavor though.

[lizziejoy]

I do it right on the grates and prefer to keep the skin on while smoking it. Seems to have a better flavor in my opinion. I like the Traeger recipe for Candied Salmon

[NWDave]

Now you got me lusting for some coho candy.

[Sgt Tyree]

Flavor plus leaving the skin on gives the best indicator of when its done.

[jlazar]

I use Meathead's recipe. Note, it is for salmon with skin.

https://amazingribs.com/tested-recipes/seafood-recipes/schmancy-hot-smoked-salmon

[Bob's BBQ]

Throw mine right on the grate. I like that it gets the carmely crust all around.

[HorseDoctor]

I brine overnight, just cause that's the way I've done it for 40 years. I used some skin off salmon one time & it was too salty for my wife... so I always do skin on.

[smokenoob]

Made some Salmon Schmancy on frogmat in my pellet pooper yesterday, it was yummy!
took 2 hours to get to 150 at 225, may pull it off 5 deg less next time