While recipe developer Christina Musgraves uses sashimi-grade salmon to make her homemade cured salmon recipe, you can opt for the regular wild salmon at the grocery store. Curing salmon -- which ...

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

After 24 hours, take the salmon out of the beetroot cure and rinse carefully with cold ... Feast on delicious recipes and eat your way across the island with the best reviews from our award ...

Curing has been a way of storing fish for centuries. For this recipe, you must start two days before. A sharp knife is a must to slice the salmon thinly, and a little will go a long way.

Salmon is so good for you, it’s rich in Omega-3 fatty acids, a great source of protein, high in B vitamins, a good source of potassium and loaded with selenium. Not only does it have all these ...

Lox is traditionally a salt-cured fillet from the salmon's belly ... F&W's guide has tons of recipes to satisfy your lox cravings.