Hot-Smoked Salmon
You probably know lox (salmon brined, but not smoked). You likely love nova (cold-smoked). But the hot-smoked version of the ray-finned fish is among the most delicious, versatile and simple foods. To make it extraordinary takes a little bit of time. Your investment and patience will be rewarded.
King salmon, also called Chinook, is considered the best for hot-smoking, with a lot of Omega-3 rich fat and a fairly strong flavor. It’s expensive and hard to find. Sockeye salmon is milder in flavor, sufficiently fatty and less expensive, sometimes around $10 a pound in your local big-box store. Whatever salmon you choose, make sure it looks moist, smells like a sea breeze …
