Few fish have the versatility or appeal of salmon. It’s easy to find and cook, and it pairs well with a variety of seasonings. While most of us are comfortable searing and baking a filet, smoking ...

If you're looking for more ways to use either cold-smoked salmon or hot-smoked salmon, we've got you covered. It's a versatile ingredient that can transform any dish into something special (and a ...

At Canoe restaurant on the banks of the Chattahoochee, cold smoked salmon has been on the menu for decades. Former executive chef Gary Mennie created the recipe for a salt, sugar, spice and herb ...

Hot-smoked salmon doesn't keep for long and is best eaten on the day of purchase. Cold-smoked salmon keeps for longer, but is best eaten within two to three days of purchasing or opening it.

Should I use cold- or hot-smoked salmon? Both hot-smoked salmon and cold-smoked salmon work great in this recipe. Since the salmon will be finely chopped, it’s a matter of taste. Hot-smoked ...

Cold-smoked salmon is smoked at a cooler temperature ... Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood. More recipes can be ...

This appetizer relies on two kinds of salmon—raw and cold-smoked—to achieve a simple but elevated result with a brighter flavor balance and subtler smokiness. (If you can’t find sushi-grade ...