Stove Top Smoked Salmon
Smoked salmon prepared on the stove requires no special equipment beyond wood chips.
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Instructions
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Remove pin bones from salmon.
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Combine brown sugar, salt, and pepper; spread 1/3 of the mixture in a baking pan, then place salmon on top and cover with the rest.
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Cover and chill salmon for 4 hours to overnight.
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Soak wood chips in water for at least 30 minutes, then drain.
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Place soaked wood chips in a wok or roasting pan, and set a lightly greased rack over them. Rinse cure from salmon and pat dry.
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Place salmon skin-side-down on the rack.
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Heat pan on high until chips smoke, then reduce heat to low. Cover tightly with foil and cook for 30 minutes.
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Turn off heat, let salmon cool completely in the sealed pan before unwrapping. Serve warm, at room temperature, or chilled.