Grill-Smoked Side of Salmon
Grill-smoking offers moist, nicely crusted salmon full of smoky flavor.
WHY THIS RECIPE WORKS
Traditional cold-smoking and curing salmon (cooking—but not fully cooking—salmon at 60 to 90 degrees) keeps the fish moist but requires a smoker and up to 5 days. We developed a faster “hot-smoked” option. Brining was key, and sugar in the ...