This alderwood-smoked salmon is perfect for a New Year's brunch or a summer barbecue party.
Ingredients:
1 side wild salmon
2 cups pickling salt
Instructions:
Step 1: Lay the side of salmon on a sheet pan and evenly spread the pickling salt.
Step 2: Cover and refrigerate for 24 hours. Rinse off excess salt and pat dry.
Step 3: Cold smoke, using alderwood chips for 8 hours. Do not allow the temperature to rise or the salmon will cook. Slice thinly.
Write a comment about this recipe or share your food tips and questions in our forum.
Print this page