Hot-smoked whole side of salmon from Cook's Illustrated Annual Edition 2021 (page 9) by Cook's Illustrated Magazine

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

    Preparation begins the day before serving.

  • anya_sf on May 02, 2021

    I had a thin 2 lb side of salmon which, like KarenS, I didn't bother to trim. I used a gas grill. After 45 minutes of smoking, the fish's temperature was already too high, but it was still plenty moist and delicious, even the tail end. This method was quite easy and I'd definitely repeat.

  • KarenS on April 25, 2021

    Much better than the wet brining I’ve done in the past. I didn’t trim the trail or belly as instructed. Sure, they may ‘overcook’ and become a bit leathery, but some people like those parts the best. I used my Masterbilt smoker rather than a grill. I also smoked some black cod (sablefish) using the same method, which was fantastic. Curiously, the dry brine gave a sweetness to the salmon but not the black cod. It was perfect in both cases. The only downside is that my refrigerator smelled of fish for a week afterwards. Next time I’m going to spread baking soda under the wire racks in the hopes of absorbing the smell immediately.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.