It’s also great for toasting meringue and caramelizing crème brûlée. To make cold-smoked salmon, begin by curing the fish in salt and brown sugar. This step helps draw out moisture and gives ...

Smoked salmon alongside baby greens, jammy eggs, and a warm bacon-shallot vinaigrette make for an upgraded take on the ...

If you can't find cold-smoked salmon, lox will do just fine for this purpose. Yes, you can smoke salmon at home. "For the best results, purchase high-quality salmon from a reputable fishmonger ...

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.

Smoked salmon lives up to its name. It's dry-cured with salt or salt and sugar and then smoked. Cold-smoked: Smoked at room temperature, cold-smoked salmon is typically sliced paper-thin.