Smoke escapes from he smoker. Time doesn't matter, it's the 145deg internal temperature that is important. While the salmon is in the smoker, it's time to mix the glaze.

Directions. 1. Inspect the salmon for any pin bones and remove with tweezers. Combine the salt, brown sugar, and zest in a small bowl and rub it all over the flesh side of the salmon.

In this recipe, the salmon is “cooked” through the salt and spice cure. The smoking is just for imparting smoky flavor to the fish, so it’s important that the smoker stay at 90 degrees or below.

This recipe is for Hot Smoked Salmon Salad with Creamy Dill Dressing from the food section of The Boston Globe.

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Recipe #2 – Smoked Salmon Stuffed Mushrooms. Meanwhile, Fick had his hands filled with a delicious dish of Salmon Stuffed Mushrooms. First, he mixed 1 cup each of sour cream and low-cal yogurt.

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5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice ...

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