I’ve always wanted to home smoke, but I have the wrong barbecue and lighting up an entire barbecue for myself just seems awkward, and stove-top smokers were always too expensive. Until I found one for about a quarter of the price you usually see them for a few weeks ago at my local supermarket.
The first thing I decided to smoke was some salmon. The main reason being, salmon isn’t hugely expensive so if I fucked it up I wouldn’t feel horrible about ruining a high quality piece of meat or fish. It turned out a treat and I’ve already made a second batch with extra’s for coworkers.
Stove-Top Smoked Salmon
- ½ tbsp olive oil
- salmon filets skin on, as many as you need
- lime juice from 1 lime
- 1 tbsp of smoked or other good quality salt
- ½ tbsp freshly ground black pepper
- ½ tsp ground coriander
- ½ tsp pink peppercorns dry roasted and smashed
- 1 cup your choice of wood chip I use hickory
- An hour before you want to start smoking your fish, immerse the wood chips in water, making sure the wood chips stay submerged. Once you’ve done this make a dry rub using the salt, black pepper, coriander and peppercorns and remove the salmon from the fridge. Rub the filets in olive oil and then in lime juice, before adding the rub, shaking off any excess rub, and leave to sit at room temperature for an hour.
- When you are ready to smoke, drain the wood chips and smoke as per your smoker’s manufacturer’s instructions for 10-20 minutes depending on the level of doneness you’d like on your fish. I like to go for 20 to get it fully cooked through but still most and luscious.