Boil all ingredients in a pan, simmer for five minutes, cover and cool. https://biggreenegg.com/recipes/bourbon-glazed-cold-smoked-salmon Check out Food Network chefs' best renditions of an all-star dish. Thicker fish will need more brine and must be smoked longer than thinner fish. Refrigerate until the brine is 40 degrees Fahrenheit or less; it must be between 35 and 40 degrees when adding the fish. It’s not as hard as it sounds and you don’t need to own a smoke shack in the outer Hebrides to get an authentic finish. Smoked salmon is the perfect party food -- elegant and easy. While high-quality slices of smoked salmon are easily available from supermarkets and fishmongers, you can make a really similar cured variety at home with our easy gravadlax recipe. https://letthebakingbegin.com/smoked-salmon-without-a-smoker Choose a brine recipe.