A Step-by-Step Guide to Smoking Tender, Flavorful Salmon Without Skin

As an avid salmon lover and amateur smoker, I enjoy experimenting with different techniques to get the most flavor and moisture out of each fillet. While smoked salmon skin can provide protection for the delicate meat, sometimes you may prefer to smoke skinless fillets. Without the barrier of skin, seasonings and smoke can directly penetrate and flavor the salmon.

In this comprehensive guide, I’ll share my best tips for smoking salmon without skin to achieve the tenderest texture and most robust smoky flavor. With the right wood, temperature control, prep, and monitoring, you can make incredible smoked salmon, skin or no skin. Let’s get started!

Why Smoke Salmon Without the Skin?

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

• Allows smoke and seasoning to directly penetrate the meat – The skin can form a protective barrier, so removing it enables more thorough flavoring

• Achieves a drier texture – Skin holds in moisture and oil, which can make smoked salmon seem greasy. Skinless hot smoked salmon has a lovely flakiness.

• Prevents overpowering “fishy” flavors – The skin’s oils can accentuate fishy odors during smoking.

• Eliminates the rubbery skin texture – Some people simply don’t enjoy chewing the skin, so this avoids the issue.

• Makes slicing easier – Skinless fillets can be portioned cleanly without the skin getting in the way.

While smoking with skin on does have some advantages like protecting the delicate flesh, skinless salmon can also turn out delicious when smoked properly. It just requires some additional care.

Best Woods for Smoking Salmon Without Skin

Choosing the right wood is key to adding excellent smoky flavor without overpowering the salmon. Here are my top picks:

• Alder – Delicate and subtly sweet. Considered the best wood for smoking salmon.

• Apple – Imparts a sweeter, fruity smoke flavor. Alder and apple mixes are excellent.

• Cherry – Another great fruit wood option. Milder like alder.

• Maple – Provides a mellow, woodsy aroma.

I recommend using 100% alder wood for the most authentic salmon smoke flavor. Combinations of alder and apple or cherry also work very well. Stay away from heavier mesquite, hickory, oak which can overwhelm the salmon.

Step-by-Step Instructions

Follow these steps for perfectly smoked skinless salmon:

Prepare the Salmon

• Pat dry salmon fillets and lightly coat with a dry brine of brown sugar, salt, pepper and spices. This adds flavor and preserves moisture.

• Let brine for 8-12 hours in the fridge uncovered on a wire rack over a rimmed baking sheet.

• Rinse off brine, pat very dry, and let sit out until a pellicle forms – when the surface turns glossy.

Smoke the Salmon

• Set up your smoker or grill for hot smoking at 200-225°F.

• Add presoaked alder, apple, or cherry wood chips and allow smoker to preheat 15 minutes.

• Place salmon fillets directly on the racks, skinless side up.

• Smoke for 15-30 minutes until salmon reaches 135°F internal temperature.

• Remove and let rest 5 minutes before serving.

Monitor Progress

• Use an instant read thermometer to check temperature early and often. This prevents overcooking.

• Check texture and color – salmon should start sweating with white albumin and take on a lovely deep red/orange hue.

• Flake test – salmon should start flaking apart. If it seems translucent in the center, continue smoking.

Storage and Serving

• Store smoked salmon in the fridge up to 5 days. Freeze portioned vacuum-sealed bags for longer storage.

• Thaw frozen salmon in the fridge before using. Consume within 24 hours.

• Hot smoke until 145°F if serving those with compromised immune systems.

• Portion onto plates or crackers. Cream cheese, capers, onions, lemon wedges all pair deliciously!

Step 1 – Choose High Quality Fresh Salmon

The starting point for any great smoked salmon is fresh, high-quality fish. When buying salmon fillets to smoke skinless, here are some tips:

• Look for bright pink/orange flesh without dull or brown spots.

• Ensure there is no strong “fishy” odor. It should smell subtly oceanic.

• Opt for center-cut fillets with nice marbling.

• Wild caught Alaskan varieties like sockeye and coho have great flavor.

• Sustainably farmed fish is a budget-friendly choice too.

• Calculate 1⁄4 to 1⁄3 pound per serving for a hearty appetizer or entree.

Investing in high-quality salmon pays off in the end result. The flesh stays tender and takes on smoke better.

Step 2 – Apply a Dry Brine

Brining helps season the salmon and keeps it nice and moist during smoking. A dry brine is perfect for skinless salmon.

Make a simple brine with:

• 1⁄2 cup brown sugar
• 1⁄4 cup kosher salt
• 2 Tbsp pepper
• Spices like garlic powder, onion powder, dried dill

Evenly coat every side of the salmon fillets with the dry brine mixture. Place salmon on a wire rack set inside a rimmed baking sheet, and refrigerate uncovered 8-12 hours. The rack allows airflow all around.

After brining, rinse off the mixture and thoroughly pat the fillets dry. This helps form the desired pellicle in the next step.

Step 3 – Let a Pellicle Develop

The pellicle is a tacky protein layer that forms on the surface of the salmon after brining and drying. It helps the smoke adhere better to the fish.

To get the pellicle layer before smoking:

• After brining and patting dry, let salmon sit out for 1-2 hours until slightly tacky.

• Make sure all surfaces are dry before this step.

• The ideal temperature is around 75°F with ample airflow.

• Once the salmon looks glossy, it’s ready for the smoker!

Rushing this step can lead to the smoke not sticking properly and a mushier texture. A nice pellicle truly makes a difference.

Step 4 – Set Up Smoker at 225°F

With the salmon prepped, it’s time to set up your smoker or grill for hot smoking. Use an electric smoker or charcoal grill with smoker box attachment.

• Target a smoking temperature of 225°F. This allows slow cooking without overdrying.

• Use alder, apple, cherry, or maple wood for mild, fruity smoke flavor.

• Soak wood chips 30 minutes before smoking. Place soaked chips in the smoker box/chip loader.

• Let the smoker preheat 15 minutes before adding the salmon. Smoke builds up over time.

Maintaining a consistent, relatively low smoking temperature is key for evenly cooked salmon without skin. Alder wood provides just the right subtle enhancement.

Step 5 – Smoke Salmon Until 135°F Internal Temp

Now for the fun part – smoking the salmon! With a hot smoker at 225°F and alder wood for flavor, here’s how to smoke:

• Place fillets directly on the smoking racks, skinless side up.

• For even cooking, position thinner parts towards hotter areas.

• Insert an instant read thermometer into the thickest section, careful not to touch bone.

• Smoke until the salmon reaches an internal temperature of 135°F. This takes 15-30 minutes depending on thickness.

• Resist opening the smoker often. Quickly check temp and close door again.

Removing the salmon right when it hits 135°F internal temperature prevents overcooking. Use your thermometer early and often for perfect results.

Step 6 – Check Texture and Color

Temperature isn’t the only indicator of smoked salmon doneness. Texture and color changes are other signs to look for:

• The salmon will start sweating out white protein albumin when nearly finished.

• The thicker parts take on a lovely deep orange/red color when smoked properly.

• Flake test – the meat should start flaking apart. If any translucent areas remain, continue smoking.

• Opaque, fully pink interior means it’s safe to eat. Any translucent sections need more time.

Monitor these visual cues along with the internal temp. This guarantees tender, perfectly smoked salmon every time.

Step 7 – Let Rest and Serve Warm or Chilled

Once smoked, remove the salmon from the smoker and let it rest for 5 minutes before serving. This allows juices to redistribute. Serve skinless salmon: