It’s simple to follow and brings out the best flaky, flavorful salmon. I’ll guide you through the brining and smoking process for a delicious result. Don’t miss this tasty treat!

Learning to read the labels on smoked salmon will help you choose the best ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

Maybe you've heard of steak and tuna tartare, but smoked salmon lends this elegant dish an extra flavorful twist. Here's what ...

This high-protein open sandwich with salmon and ... because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at ...