re: My Method for Smoked Salmon

A lot of gravlox is just cured and not smoked. I cure with dill, salt, sugar and juniper berries for 3-4 days weighed down. The rinse well and let sit uncovered in icebox for a day. Then slice thin and serve.

Some is cold smoked which I can't do to save my arse.

And the farm raised are really a good way to do this and try different ways without breaking the bank. They aren't as good as wild but they are an economical alternative and they have gotten better over the last few years. Plus I'm the only one in the family that eats salmon.