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 ...

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