Homemade Smoked Salmon for Pasta

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 water to remove the salt.

Cook smoked salmon fillets until they reach CCP 145°F for 15 seconds. Salmon can be baked, grilled, or steamed. (The drier the cooking method, the stronger the smoky flavor.)

Use salmon immediately or chill to CP 40°F within 2 hours.

Wrap cooled smoked salmon and freeze at CP 0°F or hold at CP 40°F or below for 48 hours.