Bar-B-Que Board-Smokin, Jokin, Grillin and Chillin

[Jim Bishop]

I don't know any way of making smoked salmon, hot or cold smoked, without salt.

The salt is used to draw the moisture out of the fish.

I have no idea what the salt content of mine is when done.

I use a dry brine, usually about 70% Demerara sugar to 30% coarse, non iodized salt. After brining the fish is rinsed well to get all the surface salt and brine off.

When done, unless I've brined it too long, it doesn't taste salty at all.