Smoked Salmon with Coriander-Pepper Rub
Why This Recipe Works
When developing our smoked salmon recipe, we discovered the keys to smoke-cooking: maintaining a constant low temperature and keeping that smoke flowing. We started with a generous amount of wood chunks and chips, adding more as necessary to maintain a steady stream of smoke while the food cooked. We learned to avoid softwoods like pine, spruce, and cedar, instead using hardwoods like hickory, oak, maple, mesquite, alder, or cherry, and soaked our wood in water for a minimum of 30 minutes—preferably longer—so the chips and chunks would smolder in the fire instead of flame. We added new layers of flavor to our smoked salmon recipe in the form of a dry rub.