That is not smoked salmon... she grills it with smoke... for someone claiming to be a smoking guru she does not even understand the difference between cold-smoking, hot-smoking, and lox. And completely overlooks the whole brine and pellicle routine.

As ordinary as the recipe could possibly get and does nothing to show the real value of smoked salmon in the dish... it is about the texture...

if it tastes good...

That is what my dogs have always thought!

I put much more into it than that.

There is also the realization that comes from seeing how much better something can be, done right.

if it tastes good...

Here Boy!

keep being snobby about it and we'll consider you for membership here, with references of course

I would first need to see the creds of those that may be considered "among" the membership...

"we regret to inform you..."

Sitka, you need to "butter" the little guy up some !

i'm gonna ignore that

We do it on a cedar plank using Everglades all purpose seasoning.

Everglades Seasoning

There is WAY too much MSG in Everglades for me. And I have only had issues a few times with MSG.

Ewwwwww!

Everglades is good seasoning, but I'm just plain salmon'd out.