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  2. The 3-Ingredient Appetizer I Always Make for the Holidays

    www.aol.com/3-ingredient-appetizer-always...

    How To Make My 3-Ingredient Smoked Salmon Dip. For 2 1/2 cups, or 6 to 8 servings, you’ll need: 8 ounces cream cheese, room temperature 4 to 6 ounces hot smoked salmon, flaked

  3. My Honest Thoughts on My Chef-Husband's Cedar Plank Salmon - AOL

    www.aol.com/chef-husband-taught-easiest-way...

    He placed 3 small salmon filets on a single plank and brushed on more marinade, then he arranged 3 thin lemon slices on top of each filet for a citrusy note. Preheat the grill.

  4. Make the Best-Ever Baked Salmon in Just 20 Minutes - AOL

    www.aol.com/best-ever-baked-salmon-just...

    Make the Best-Ever Baked Salmon in Just 20 Minutes ... Place it whole on the sheet tray or in a 13-by-9-inch casserole dish and brush it with the marinade. When baked at 325 degrees, a salmon side ...

  5. 17 Grilled Salmon Recipes You'll Want to Eat All Summer Long

    www.aol.com/17-grilled-salmon-recipes-youll...

    Remove your salmon from its marinade, and place in on the pre-heated grill. Cook the salmon 6 to 8 minutes on each side, until the fish flakes easily with a fork. Best Grilled Salmon Recipes.

  6. Cured fish - Wikipedia

    en.wikipedia.org/wiki/Cured_fish

    Common smoking styles include hot smoking, smoke roasting and cold smoking. Smoke roasting and hot smoking cook the fish while cold smoking does not. If the fish is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the fish is not yet dry. This can be achieved by drying thin slices of fish.

  7. Smoked meat - Wikipedia

    en.wikipedia.org/wiki/Smoked_meat

    When meat is cured then cold-smoked, the smoke adds phenols and other chemicals that have an antimicrobial effect on the meat. [3] Hot smoking has less impact on preservation and is primarily used for taste and to slow-cook the meat. [4] Interest in barbecue and smoking is on the rise worldwide. [5] [6]