Pan Smoked Salmon Fillets Recipe
This hot-smoked salmon, prepared on a stovetop in a cast-iron skillet, yields a distinctly smoky fillet.
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Instructions
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Combine sugar, salt, and pepper in a shallow dish, then rub this mixture onto salmon fillets; cover and refrigerate for 1 hour to overnight.
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Line a large cast iron skillet and its lid with foil, ensuring a 1.5-inch hole remains in the skillet's foil.
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Preheat the skillet on high for five minutes, then pat the cured salmon dry and brush with olive oil.
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Place wood chips over the foil hole in the skillet and continue heating until they begin to smoke.
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Arrange the salmon on a round wire rack or an inverted, holed aluminum pie pan.
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Once smoking, place the salmon-laden rack into the skillet, cover tightly, and reduce heat to low.
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Cook for approximately 9 minutes, adjusting time for fillet thickness.