In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...

To make the cure mixture, simply combine the ground spices with the salt and sugar. Line a rimmed baking tray roughly the same size as the piece of salmon with foil, leaving enough over the edge ...

No cooking, no stress—just an easy gravlax salmon with dill, featuring a perfectly balanced cure. With its silky texture and ...

IKEA Thailand presents the full flavour of the Salmon Festival, happening from May 1-31, 2025. The event features five ...

Lox is traditionally a salt-cured fillet from the salmon's belly, an area with the fattiest and richest meat (similar to a pork belly). If you've never had it with a bagel and cream cheese (or a ...

Around the world, lamb is served for its religious significance, and because lambs are slaughtered in spring. Ham, the other common option, used to come from pigs butchered in the fall. Their haunches ...

Salt-cured salmon that is easily available throughout the year will be simmered with turnips that will become even tastier in the coming season. Salmon that initially may taste salty will turn out ...