Salmon - Brown Sugar Question

[Dave Schwartz]

For the Cardog Salmon Brown Sugar recipe listed in the cooking section it mentions to use a 3-4lb salmon filet with the skin on one side. My local Sam's has 3-4 lb pieces of salmon on sale but I think they are skinless. I don't think the lack of skin would make a difference but I thought I would check to see if I can still use this.

 

[Tony Serra]

Dave

The reason for the skin is not for flavor, but to help keep the filet together and make it easy to remove from the grate. A piece of foil, the same size as the salmon, placed under the skinless salmon will make removal easy. I'd go for it.

 

[Dave Schwartz]

If you are using skinless filets, do you still put the dry brine on both sides or will that make it to salty?

 

[Tony Serra]

You would put the rub on one side, the same as if you were doing it with the skin on.

 

[Dave Schwartz]

Thanks Tony, I appreciate the help!