This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By ...

Discover how to make smoked salmon with this dry brine recipe! It’s simple to follow and brings out the best flaky, flavorful salmon. I’ll guide you through the brining and smoking process for ...

1. In a 1-gallon or larger nonreactive container, whisk together water, salt, brown sugar, soy sauce, granulated garlic and pickling spices. Chill thoroughly. 2. Place salmon in brine, a few ...

Brine for 24 hours. Smoke with applewood at 160 degrees for 2½ hours, then raise temp to 180 degrees for 45 minutes or until finished. — Lydia Lohrer ...

Ingredients Brine. 1 whole side wild salmon, 3-4 pounds; 4 cups water; 1 cup brown sugar; 1/3 cup kosher salt; 1 tablespoon smoked paprika; Rub. 1/4 cup brown sugar ...

Brine salmon for 24 hours, making sure it’s completely submerged. After brining, remove salmon from brine and let dry for 4 hours. Smoke the salmon at 160 F until internal temp is 145—150 F ...

Make the dressing: In a small bowl, whisk together the caper brine, oregano, olive oil, lemon juice, and sea salt. Add a touch of honey or maple syrup, if desired. 2.

Hot-smoked salmon is similarly cured, but is then smoked at a temperature between 185 and 200 degrees F, which fully cooks the fish; this meatier, flaky option has a similar texture to roasted ...