Yield: 24 servings
- Thaw salmon fillets under refrigeration at CP 40°F or below.
- Unwrap fillets and place in a single layer in a stainless-steel hotel pan.
- Layer fillets with 1 cup kosher salt per pan.
- Pour 2 cups liquid smoke over fillets. Cover with double plastic wrap.
- Refrigerate salmon at CP 40°F or below for 1 hour.
- Turn fillets over and repeat step five.
- Remove salmon from brine and rinse thoroughly under cold running wa