How to Smoke Salmon Without Skin

Smoking salmon is a delicious way to prepare this healthy fish, but sometimes you may need to smoke salmon without the skin Skinless salmon fillets are common nowadays and smoking skin-on salmon can be challenging for beginners Fortunately, with the right techniques, you can smoke skinless salmon and still achieve amazing flavor and texture.

Why Smoke Salmon Without Skin

There are a few reasons why you may want to remove the skin before smoking salmon:

• The skin can inhibit smoke absorption, so skinless salmon takes on more smoky flavor.

• Skinless salmon cooks more evenly since the smoke can penetrate from all sides.

• Skin contracts when cooked, which can cause skin-on fillets to curl and warp.

• Some people simply don’t like eating salmon skin

• Skinless fillets are easier for beginners to handle on the smoker.

Preparing Skinless Salmon for Smoking

To smoke salmon without skin, start by thawing frozen skinless fillets or buying fresh skin-off cuts from the store. Rinse the fish and pat it dry with paper towels. At this point, you can add a dry brine, marinade, or rub to add flavor. A basic brine of brown sugar, salt, garlic, and soy sauce works very well. Refrigerate the fish for 1-2 hours to let the flavors permeate.

Next, set up your smoker to maintain a temperature of 225-250°F. Place the salmon directly on the grill grates, without any foil. The lack of skin means you don’t have to worry about the fillets sticking.

It’s important that a pellicle develops on the fish before smoking. A pellicle is a tacky skin that forms when the salmon air dries. Spray or rub a very light coat of oil on the fish to facilitate pellicle formation. Let it sit out to air dry for about 30 minutes.

Smoking Times for Skinless Salmon

Skinless salmon fillets will smoke faster than salmon with the skin on. Plan for about 30-45 minutes of active smoking time. The cooking time depends on the size and thickness of your fillets.

Use an instant-read thermometer to check for doneness. Salmon is perfectly cooked between 140-145°F. Smoke the fish until it reaches this internal temperature, then remove from the smoker. The fillets will continue rising in temperature as they rest.

Serving Smoked Salmon Without Skin

Allow the smoked salmon to rest for about 10 minutes before serving. Slice the fish across the grain into individual portions.

Smoked salmon is delicious served:

• On toast, bagels, or crackers spread with cream cheese or goat cheese.

• In salads, pasta, frittatas, omelets, and other entrees.

• On its own, garnished with lemon wedges, fresh dill, capers, and onion.

• In dips, spreads, and appetizers.

Skinless smoked salmon makes excellent salmon cakes, salmon burgers, salmon hash, salmon chowder, and many other recipes. Because it lacks the collagen-rich skin, it flakes apart beautifully when mixed into dishes.

The lack of skin means the fillets don’t hold together quite as well after cooking. Take care when removing from the smoker and slice gently to avoid too much flaking.

Tips for Smoking Skinless Salmon

Follow these tips for best results when hot smoking salmon without skin:

• Use a digital thermometer and don’t overcook. Salmon dries out quickly without the moisture barrier skin provides.

• Add moisture. Brine, marinade, mop, or spritz during smoking. Apple juice or broth in a spray bottle works very well.

• Smoke for a shorter time at a slightly lower temperature (225-250°F) compared to skin-on salmon.

• Place fillets directly on grill grates so smoke surrounds on all sides.

• Form a pellicle before smoking to help fillets hold together.

• Handle gently after cooking and slice across the grain.

• Chill leftovers in moisture, like olive oil or broth, to prevent drying out.

• If desired, wrap fillets in foil or parchment paper “boats” for easier handling.

Mastering Smoked Salmon Without Skin

It may take some trial and error to perfect your technique when smoking skinless salmon fillets. But the delicious, melt-in-your-mouth payoff is worth the effort. With the right preparation, skinless salmon can pick up even more smoke flavor and cook up tender and juicy. Serve your smoked skin-off salmon on bagels, in salads, or enjoy it straight up garnished with fresh dill.