Smoked till golden salmon atop seasonal vegetables. Smoking salmon is an age-old technique that infuses the fish with deep, savory notes while keeping it tender and moist. A slow smoking process over wood—such as apple, hickory, or oak—results in a golden, slightly crisp exterior while maintaining a flaky and juicy interior. The key to achieving the perfect golden color lies in low and slow cooking, using mild heat to allow the natural fats to render and develop a luscious, buttery texture.