This recipe uses two kinds of salmon: smoked (Alaskan, as it happens, though it matters not which you choose), and tinned salmon in brine. I felt that this made the sauce more complex and interesting.

Learning to read the labels on smoked salmon will help you choose the best ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature ...

This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By skipping the traditional brine and drying steps, we've streamlined the process ...

This high-protein open sandwich with salmon and ... because it's smoked over heat for six to 12 hours. Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at ...