Smoked Salmon with Coriander-Pepper Rub

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Appears in Cook's Illustrated July/August 1995

The keys to smoke-cooking are maintaining a constant low temperature and keeping that smoke flowing.

SERVES 6

TIME 2¾ hours, plus 30 minutes standing and 2 hours soaking

WHY THIS RECIPE WORKS

When developing our smoked salmon recipe, we discovered the keys to smoke-cooking: maintaining a constant low temperature and keeping that smoke flowing. We started with a generous amount of wood chunks and chips, adding more as necessary t...

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