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Salmon skin, on or off?????

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
Just opened my king salmon and this is the first I have gotten with the skin on. Will smoke it indirect using some pecan and apple chunks for a couple of hours, coated with a mustard glaze. Should I remove the skin first or?????[p]Thanks,
New Bob
Knows nothing much about fish

Comments

  • New Bob,
    If you plan on smoking it for a couple of hours, by the time it is done, the skin will peel right off.[p]But either way will work.[p]-smokeydrew

  • RRP
    RRP Posts: 26,455
    New Bob,
    skin on and skin side down. After the cook the skin practically falls off the meat. That recipe and that fish you have described should be wonderful and make a fish eater out of you!

    Re-gasketing the USA one yard at a time 
  • Bordello
    Bordello Posts: 5,926
    smokeydrew,
    Thank you, I am just getting it ready to go in the egg so your answer showed up just in time. [p]Regards,
    New Bob

  • J Appledog
    J Appledog Posts: 1,046
    New Bob, I brine my salmon for 5 hours, rinse, season & air dry overnight in the refrigerator. I apply the (grade B maple syrup, in my case) glaze after it has been smoking for about an hour, giving the fat time to ooze out. I leave the skin on while smoking. I oil the skin before I put it on, & remove the skin after it has cooked and cooled. I just did 11 pounds and it is beautiful! I did it indirect (with plate setter & drip pan) to keep the sugars in the syrup from burning as it drips off. Julie

  • Bordello
    Bordello Posts: 5,926
    RRP,
    Thanks Ron, it's a smokin away right now. Hoping for good eats tonight. Salad and wine to go with it.[p]Cheers,
    New Bob
    Would be fish eater

  • Bordello
    Bordello Posts: 5,926
    J Appledog,
    Thanks for posting, being as my salmon just went on I will have to try your way next time. I'm printing it out as I hope to try again next week.[p]See,
    I mentioned I love to learn from you ladies.[p]Best Regards
    New Bob