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Perfect Smoke Salmon With No Brine
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The secret to perfect smoked salmon is to buy good quality salmon and NOT overcook it. This recipe has been made thousands of times for our catering events and gets the best feedback.
We love King or Chinook salmon but you can use any kind. Be sure the pin bones are removed (ask the butcher to do it for you).
Simply season with Dijon mustard, kosher salt, and coarse black pepper.
Smoke with a fruit wood at 225 degrees Fahrenheit for about an hour. Pull the salmon when the internal temperature at the thickest part is no more than 130 degrees Fahrenheit. Let it rest, and then serve!
We love King or Chinook salmon but you can use any kind. Be sure the pin bones are removed (ask the butcher to do it for you).
Simply season with Dijon mustard, kosher salt, and coarse black pepper.
Smoke with a fruit wood at 225 degrees Fahrenheit for about an hour. Pull the salmon when the internal temperature at the thickest part is no more than 130 degrees Fahrenheit. Let it rest, and then serve!
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