I am trying to figure out how to smoke salmon without it looking dried out and charred on the edges. You know, that fancy restaurant, Sunday brunch kind of salmon that looks moist and almost like it did when it was fresh and raw. I have an idea to try smoking it skin side up on foil or a cookie sheet. Maybe that would protect the pretty side from the drying and charring effects from the smoke and heat. Also, what's the minimum amount of time and temp that I need to ensure it's done and that I am not eating sushi.
post #1 of 11
5/19/08 at 4:59pm