The key to getting correct smoked salmon texture is the brine and then airing it out to form what is called the pellicle. I give you a brine recipe for smoked salmon using brown sugar and kosher salt and pair it with an epic Maple Bourbon glaze that will make you the...
Harissa, a North African pepper sauce, is a great way to easily add flavor to all kinds of foods. In this sheet pan recipe, the spice of harissa pairs nicely with bright orange zest to make a perfect topping for salmon and vegetables. Eating fatty wild caught...
Cedar Planked Salmon on the Grill: so easy and so delicious! Nothing beats wild sockeye salmon cooked on cedar wood planks over lump charcoal on your grill or smoker. The salmon gets slowly smoked on the wood, while also absorbing the smoke from the charcoal. If I...
