This alderwood-smoked salmon is perfect for a New Year's brunch or a summer barbecue party.
1 side wild salmon
2 cups pickling salt
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.
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