To avoid your salmon getting too dry, take a page from restaurant chefs and try brining the fish. Brining the filets before ...

To avoid this, try dry brining. This sounds complicated, but it really isn't -- and you can use it on just about anything, from shrimp to a smoked turkey. The process, essentially, involves ...

Remember, smoked salmon with added flavourings ... Cold-smoked fish is first cured or preserved either in dry salt or brine, then smoked at a much lower temperature for between one day and ...