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[JBB]

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?

[Noahs Arc]

I don't put anything on the rack and I don't have a problem.
I usually let the fish cool off on the racks then carefully work them off if they stick a bit.
Try letting them cool on the rack to firm up some.

[JBB]

 I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.

[Noahs Arc]

I only use dry brine for salmon.

[scouterjames]

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?

I never use Pam (or other cooking sprays).  They contain nasty propellants (most make use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).

Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a paper towel into it and rub down the grill.  Healthier and saves the environment at the same time!

[dennisK]

   I use a Bradley smoker and a basic dry brine to produce my smoked salmon. The product is good but I have trouble with the salmon skin sticking to the rack. I use Pam spray on the racks but it still is a problem . Any suggestions ?

Don't spray.

Use canola oil via a paper towel and wipe the racks.

Use a metal spatula or a hard plastic one to slip under the skin and remove the filet.

Personally I don't care if the skin sticks because II'm separating the flesh from the skin anyways for eating/vacuum packing. So if some sticks it gets removed in the cleanup soak anyways.

Good luck.

[dennisK]

I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.

I never dry brine but don't you wash off the sugar before smoking?? When wet brining I have to rinse the brine off with water and let it dry on the racks before smoking. Allows for pelicle to form which is important to making smoke stick.

[doja]

I think it's the sugar from the dry brine that causes the fish to stick, but can't figure out how to avoid the problem.

Hang them.... 

[Old Blue]

Paper towel and canola or olive oil and do it on both sides of the rack and don't be shy about it.  Your racks will clean up much easier too.