Chicagoboyz are connoisseurs of fine foods. I love smoked salmon in particular. Here’s an easy but really good recipe:
Buy fresh salmon, the fresher the better, and a bottle of salt. Get a zip-lock bag, or any sealable container. Cut the salmon filet/section in half, leaving the skin on, and de-bone. Rub handfuls of salt all over the salmon. Don’t worry about putting too much salt, it won’t affect the taste. Put the salmon in the bag, seal, and refrigerate for a day. Serve with bread.
Update: My mother in law corrected me. It’s not handfuls of salt, rather a good amount but not too much. I guess this is where the art of cooking comes into play.