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smoked salmon

edited 8:52AM in EggHead Forum
Does anyone have any suggestions ? Do we have to brine it? Any recipe suggestions?


  • I can't ever decide which end to place in my mouth and which end to light. :blink:
  • stikestike Posts: 15,597
    smoked as in cold-smoked salmon which is served cold too, or salmon that has been cooked with a little smoke, and is served hot?
    ed egli avea del cul fatto trombetta -Dante
  • lowercasebilllowercasebill Posts: 5,218
    go to naked whiz for cold smoked salmon and ~thirdeye~ playing with fire and smoke for hot smoked salmon recipes .
    cold needs to be cured hot can be or not.
  • thirdeyethirdeye Posts: 7,428

    Are any of these what you are after??

    Same questions as stike had....cured and cold or hot smoked, or smoke flavored?
    Happy Trails

    Barbecue is not rocket surgery
  • Smoked as in using the BGE to hot smoke..there seems to be a split between dry rub followed by smoking and brining.

    Any references to both types of recipes would be appreciated.
  • thirdeyethirdeye Posts: 7,428
    My favorite recipe is on my cookin' site in the SEAFOOD section, the link is below. It's called a dry cure (verses a brine) but after several hours the moisture from the fish mixes with the cure and forms a syrup of sorts.
    Happy Trails

    Barbecue is not rocket surgery
  • Sweet! We'll give it a try tonight, thanks!
  • Over the Xmas break this past December I did a lot of reading on the subject and whipped up a 2 lb batch of nova lox. I posted story here:

    Just re-reading that makes me want to do it again soon.
  • THANKS! Thirdeye, just came on looking for a dry cure smoked Coho Salmon recipe and instructions for dummies, LOL! Your pictures were the ticket and your site was great! Thanks for helping out the new guys. Good Cookin!
  • What did you end up doing? How did it turn out? I am going to do a Coho Salmon and would appreciate your comments from your efforts!
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