Savory Smoked Salmon

Springtime is the perfect season to dust off your smoker, fire it up, and try your hand at smoking salmon. The savory, omegafilled fatty fish is the quintessential dish to pair with creamy eggs, serve on toast, or even add to an herbaceous salad.

Historically, smoked salmon was used to preserve fish when refrigeration wasn’t an option. When salmon is smoked, it goes through a simple curing process that prevents bacteria from spoiling the fish. But these days, you will find the flaky option on brunch and lunch menus across the country, and as a favorite dish of home chefs looking to add a little pizazz to each plate.