Make your own hot-smoked salmon to rival the fish sold at New York City's landmark delicatessens! Impressive as an appetizer or brunch dish. Great on its own and even better on a bagel with a schmear of cream cheese.

Kit contains enough to cure 1 1/2 to 2 pounds of fish.

Place 1/3 of the Best of Barbecue Smoked Salmon curing mixture in the bottom of a baking dish. Lay the salmon on top and cover with remaining cure mixture. Cover with plastic and cure the fish for 4 hours in the refrigerator. Smoke it on your grill (preferably charcoal, but gas will work, too) until cooked through, about 20 minutes.

For even better results, smoke the fish with Best of Barbecue Seafood and Vegetable Smoking Wood Chip Blend.

Brown sugar, salt, spice.

Serving Size: ˝ teaspoon (3g) Servings 76
Amount Per Serving: Calories 5, Total Fat 0g (0%DV), Sodium 420 mg (17%DV), Total Carb. 2g (1%DV), Sugars 2g, Protein 0g. Not a significant source of fat calories, saturated fat, trans fat, cholesterol, fiber, sugars, vitamin A, vitamin C, calcium, and iron. Percent Daily Values (DV) are based on a 2,000 calorie diet.