Rub down the skin with the brown sugar rub and then rub over the fillet part on the top part of Salmon. I smoked my brown sugar salmon at 200 degrees for one hour and 250 degrees for one more hour.

Looking for leftover smoked salmon ideas or ways to make fresh or frozen salmon? Whether you’re looking to grill, smoke, ...

Put the remaining smoked salmon into a food processor or blender with the cold salmon fillet, horseradish, cream cheese, soft butter, lemon juice, a little salt and plenty of black pepper.

Give your salmon kick any day of the week! Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil. In a small bowl mix together brown sugar, Spanish smoked paprika, paprika, chili ...

Learning to read the labels on smoked salmon will help you choose the best that you can afford. Whether sold loose at fish counters, or pre-packed in chiller cabinets, the same labelling ...

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...

Vasco & Co. brand Filet Royal Smoked Atlantic Salmon products have been recalled due to possible Listeria monocytogenes contamination, according to a notice published by the Canadian Food Inspection ...