30 Reasons to Love Smoked Salmon

There are a couple of preparation methods, but in general, smoked salmon is made by curing and smoking the fish. (Fun fact: lox is cured, but not smoked). It is typically served cold, often with cream cheese and dill, and is a mainstay on many brunch menus. We love to serve it for lunch or as an appetizer as well. Looking for new ideas? We've got plenty but you can't go wrong with Ina's smoked salmon-topped blini, finished with a dollop of crème fraîche and a sprig of dill.

You can find packaged smoked salmon at many grocery stores, usually closer to the seafood section. But why buy it when you can make your own? Alton Brown's smoked salmon recipe has you covered. Just be warned it will take time (and require fridge space!) as the fish sits in the refrigerator for 24 hours.

With over 120 5-star ratings, Ina's salmon spread is a fan favorite. If you can find Norwegian salmon, she suggests using that, since it is drier and less salty than other types of smoked salmon.

"This recipe has taken all sorts of forms through so many years, but it started with this dip I used to make in the 1980's, which was a smoked salmon dip," says Valerie Bertinelli. Now, she spreads a version of that smoked salmon dip onto crescent rolls, adds a piece of asparagus, rolls it all up and bakes.