Schmancy hot-smoked salmon from Meathead: The Science of Great Barbecue and Grilling (page 326) by Meathead Goldwyn and Greg Blonder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salmon brines 1 to 2 hours.

  • HalfSmoke on June 06, 2018

    A basic, yet very good, hot smoked salmon. This could easily be done on any grill that provides for two zone cooking. Use a mild smoke wood for this one. I used alder, which is just right.

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