This video explains how to make “smoked salmon” using a straightforward “dry brine” method. It covers the brine mix, how to apply it, and how long to let the salmon cure for better texture. The ...

Mix the dry brining ingredients. Generously cover each piece of salmon (I cut pink salmon fillets into thirds), then place skin up in a nonreactive dish. Refrigerate for 6 to 8 hours. The brine will ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a medium bowl, combine the 1 tablespoon ...