BIG SUR SMOKED SMOKED SALMON
Provided by Food Network
Categories appetizer
Time P2DT3h10m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
- Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.
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