Ask three smokers which salmon to use and you’ll get five opinions. The truth is simple. Fat is your friend. Salmon with higher fat marbles, firm flesh, and even thickness will take on smoke gently ...

This is hot-smoked salmon, not lox, which is cold-smoked at a much lower temperature. Hot-smoking, which is much easier for the home cook, results in a bright orange slab that can be used in a salad ...

Smoked salmon is a staple on American holiday boards - think Christmas brunch, New Year’s Eve platters, bagels and lox on ...

Like so many foods from our history, smoked salmon was a food born out of necessity. Not wanting to waste anything, our ancestors discovered that smoking fish not only added flavor but also preserved ...