Yield: 24 servings Thaw salmon fillets under refrigeration at CP 40°F or below. Unwrap fillets and place in a single layer in a stainless-steel hotel pan. Layer fillets with 1 cup kosher salt per pan. Pour 2 cups liquid smoke over fillets. Cover with double plastic wrap. Refrigerate salmon at CP 40°F or below for 1 hour. Turn fillets over and repeat step five. Remove salmon from brine and rinse thoroughly under cold running water to remove the salt. Cook smoked salmon fillets until they ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.