The article provides guidance on selecting the best type of salmon for smoking and emphasizes the importance of seasoning. Matt Ranieri, a product developer at Acme Smoked Fish, recommends Atlantic salmon for its rich fat that helps prevent over-drying during the smoking process. He also suggests using thicker fillets for improved moisture retention. Additionally, Ranieri encourages experimenting with various seasoning blends, highlighting popular options like garlic, herbs, citrus, teriyaki, and cajun flavors. A finishing glaze can further enhance the dish, making smoked salmon flavorful and enjoyable.
Atlantic salmon is a great starting point, as the rich fat prevents over-drying. While that sockeye salmon with its nuttier flavor may tempt you, it’s just not as fatty.
Season to your preference. Some classic flavors like garlic, herb, and citrus pair well with smoke. Bold flavors like teriyaki or cajun work well too.
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