House Smoked Salmon Recipe

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.



Angus Fergusson

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