Related: Easy Smoking Recipes Temperature control is key ... meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar.

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

This Smoked Salmon Recipe is one of my favorites! I have made this a couple of times now on my smoker, and it will be ma ...

As a contributor, her writing and recipes have appeared in several ... but standard thin-sliced cold-smoked salmon will also be delicious. Thick-cut smoked salmon is available at Whole Foods ...

This is not cold-smoked salmon or lox, which is cured and lapped with smoke–this method thoroughly cooks the fish in the smoker. Smoked salmon starts out like gravlax, salt-curing in the ...

Canned beans are the secret to this velvety vegan fish pâté from Fuss Free Flavors. When blended with ingredients like smoked ...

Smoked salmon lives up to its name. It's dry-cured with salt or salt and sugar and then smoked. Cold-smoked: Smoked at room temperature, cold-smoked salmon is typically sliced paper-thin.