Remove from the water; you will use the board when it is still wet and place salmon on it within 15 minutes of taking it out ...

Smoke the food, discarding water in the baking pan ... To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives the salmon its ...

Good smoked fish starts with a good salmon fillet. Yes, you can smoke an old, soft-fleshed salmon that has been in freshwater ...

Mix the salt with the sugar and sprinkle it evenly on the fish fillets. Refrigerate for 10 minutes (thick steaks can take up to 30 minutes). Rinse the fish under running water, then pat dry and ...