See link here to a process that would work better than this cook.

8/21/2016, 3 pm – Seasoned filet with cajun seasoning.

5:15 PM – Inserted fillet skin side to the top grate in the MES that has been going for at 225 for 2.5 hours with Pork CSRs on the rack below.

6:00 – The fillet was not flaky.

6:30 – Now flakey.

It rested for maybe 20 minutes in the slightly warm oven until we were ready to eat. It lifted off the skin easily and was done. It was not spicy and a little too moist for me. Mary liked it.

Next time — http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview