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Old 11-18-2005, 10:20 PM   #5
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

I agree with Stan. If you are going to smoke the salmon, then brine. If you are going to grill it, then don't brine. I you want to minimize the fishy taste, you can soak the fish in milk for an hour before grilling.

I like salmon both ways. Smoked salmon is great served cold with cracker or toast points.
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