Turn boring salmon fillets into a super flavorful dish with the addition of a glaze. It is easy to transform this fish into a ...

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.

It's shockingly easy to throw together a bold smoked salmon dip. You just need three ingredients to create a last minute app ...

Rinse the fish under cold water, and pat dry with paper ... Place the lemon slices, herbs, and garlic in the cavities. Roast the salmon for 8 to 10 minutes per inch of thickness—so if the ...

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 is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognise. I sometimes poach the salmon and keep it in the fridge (see tips), just so that I ...

It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...