Smoked salmon is a breakfast staple for many, and for good reason. The briny, salted fish is the perfect complement to a bagel and schmear, it can elevate a plain old omelet to a restaurant-quality ...

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 ...

Smoking fish is as old as fishing itself. Some techniques, and of course equipment, have evolved since our ancestors first tied a line to a stick, but some universal truths remain as relevant as ever.

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, which is prized for its salty, fireside flavor, is often considered a delicacy owing to its relatively high cost. It’s commonly mistaken for lox, another salmon product that’s cured but ...