Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette

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The salmon was a little salty, but just the outer crust. Other than that it was great. I think next time I will add more brown sugar because I liked the hint of sweetness.

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Made this during the weekend and it was excellent as expected.

Read the reviews that mentioned "too salty". I saw the video once again, and my suspicions were confirmed. If you notice, Bobby did not use all the rub, just enough to cover the surfaces. Don't blame Flay for your lack of knowledge.

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Did not make the salad, just the salmon. It was quite good. I think those that felt it was overly salty must have either not rinsed it thoroughly or didn't use kosher salt. Two bonuses from making this recipe. One, I discovered that I CAN smoke things on my new gas grill, and two, it convinced me that I really do need to purchase a digital thermometer for my grill. The one that comes on the grill is not even close!

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This was really tasty and made for a gorgeous presentation! I used about half the rub mixture and made sure to rinse the salmon really well (read the other reviews about too salty. I have a Weber charcoal grill with indirect baskets. I used 9-10 briquettes in one basket and apple wood chips. Salmon was at opposite end from heat source. Temp stayed around 200 degrees for an hour. Perfect cooking time. My guests loved it. The salmon itself was a bit salty but with the apple salad and vinaigrette it was delicious. Makes enough for a crowd!

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The amount of salt called for in this recipe seems to make or break it for all the people who have made it.. I followed the recipe exactly except I chose to use 1/2 the amount of kosher salt. I do like salt but it was so salty it was inedible. I love Bobby's recipes too but this one tanked. I wasted some very nice salmon and it was not cheap. I will try the method again but with only a sprinkling of salt. The curing/cooking instructions minus the salt were spot-on.

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I was so excited to try this recipe with our new smoker. Followed directions exactly!! It was sooo salty we could barely eat it. I usually love everything Bobby makes but this was a bomb!

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After seeing the episode with this recipe, I was anxious to try it. Reading the previous reviews, though, I became skeptical and worried, especially considering the cost of my salmon. I followed the recipe, including thorough rinsing, brief soaking post-cure, and a couple of hours drying in front of a small fan; I had excellent results. I served the dish to a small dinner party and everyone who ate it thought it was outstanding. "Too salty" is relative.

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Regarding those who found this recipe too salty, make sure you are using Kosher salt and not regular table salt. Kosher salt has much larger salt crystals than regular table. Regular table salt crystals have much more surface area than Kosher salt, and will taste much saltier. If you must use regular table salt you must reduce the amount of salt used in the recipe (perhaps by half. Since so many people liked this recipe, I'm thinking the type of salt used was the cause of some people finding it too salty.

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Wow, what a great smoked flavor. I actually had alder chips available. Strong flavor so we had more than we could eat, ate the rest cold on a salad, two great meals. Read about a salty flavor, we rinsed the salmon carefully because of that and didn't notice any extra salt taste. The salad on top could stand on its own and probably will in our house. Need to plan the meal out ahead of time because of the time to marenade.

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Wow! This was AWESOME. Did the salt cure for 24 hrs as written. Used kosher salt. Washed thoroughly and dried with a fan for 1 hr. We don't have a smoker... only a grill. So we used a smoker box with sweet bay wood chips -no alderwood in P-cola, FL. We had to leave one burner on high so the box would smoke. We turned off the other two burners and put the salmon on the side away from the heat. So the heat in the grill was up around 400 degrees. We tried keeping the temp at 200 degrees but then we had no smoke. So it cooked in about 40 min. The salad was amazing. Used cashews- no hazelnuts here in the panhandle, either. Grrr. Tasted GREAT and the dressing was yummy on the fish. Not too salty at all. I eat low sodium and am very sensitive to salt- this wasn't too salty for me. I am hoping the cold leftovers have a nice smoky flavor. This dish would be perfect for a dinner party. Friends will think you're a genius! Thanks Bobby!