Grill-Smoked Salmon

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Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time—and a sweet touch—we produced silky, smoky dinnertime fillets.

SERVES 6

TIME 1¾ hours, plus 1 hour salting

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WHY THIS RECIPE WORKS

Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fire to yield supple, moist fish) and hot-smoked salmon (it’s cooked over a hotter fire to yield a flaky, drier fish with tons of ...

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