Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cut fillets into 1 inch wide strips. prepare brine solution and place in a non-metallic container. add salmon strips to brine and refrigerate for 4 to 6 hours. rinse fish in cold water and refrigerate overnight to dry. spray smoker racks with cooking spray (pam). fasten foil under racks to prevent dripping. place salmon on racks leaving room between strips. smoke for 4 to 5 hours rotating racks top to bottom half way through the process.

Target recipe: preheat oven to 350 f. line a baking tray with foil. spray with vegetable oil. wash salmon, pat dry and spread mustard over top. mix together parsley, oregano, thyme and bread crumbs. season with salt and pepper. blend in egg white to bind mixture together. spread over the mustard. bake 20 minutes for 1-inch thick fillet, 25 minutes for 2-inch fillet.