Hot-Smoked Whole Side of Salmon

Name: Hot-Smoked Whole Side of Salmon
Yield: Serves 16
Ingredients: ½ cup, sugar for curing; ½ cup, kosher salt for curing; 1 (4-pound) skin-on, side of salmon, thin end of tail removed and reserved for another use, pin bones removed, and belly fat trimmed; 1-1½ cups, wood chips

Main Courses
Appetizers
Fish & Seafood
Easter

By Andrea Geary ･ Appears in Cook's Illustrated May/June 2021

For the moist, flaky texture of perfectly roasted fish and a salty-sweet, smoky flavor, relax and let the refrigerator and the grill do the work.

SERVES 16

TIME 1½ hours, plus 8 hours curing and drying

Why This Recipe Works

Want more? Read the whole story

This is a members' feature.