Salmon is smoked by one of two methods: hot-smoking or cold-smoking ... then smoked at a much lower temperature for between one day and three weeks (although usually for only 24 to 48 hours).

We love this salmon recipe, an impressive centerpiece to any Easter or spring menu. Served with horseradish dressing, it's got a kick, too ...

This Hot Smoked Salmon recipe breaks all the rules, delivering incredibly flavorful, tender fish in just a few hours. By skipping the traditional brine and drying steps, we've streamlined the process ...