best salmon recipe

kentucky smoke

New member
I see several ways to fix salmon. From low and slow, to fast and hot.
What’s the difference? Also in preparation is it as simple as olive oil and rub?
internal 155?
 
Last edited:

Big Poppa

Administrator
The reason is that one is describing cold smoked salmon with is an appitizer or sort of like jerky the other is waht you serve for dinner 155 is way too hot. Watch the video I have on salmonit is a great recipe I stole it from Jimbo
 
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