Dorothy Porker

Stove-Top Smoked Salmon

I’ve always wanted to home smoke. But I bought the wrong sort of barbecue and lighting up an entire barbecue for myself just seems awkward. Plus 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 it. It turned out a treat and I’ve already made a second batch with extra’s for coworkers.

I find the salmon too smokey to have on it’s own, but if you break it down in flakes it’s perfect for salads.

UPDATE: These days I like to use it for Japanese-inspired loaded fries.

I wanted to use salmon roe for this, but I’m still getting used to being broke so I used this imitation caviar instead and it was still amazing. Be sure to get the gim-gui because it’s an umami-bomb like no other.

Stove-Top Smoked Salmon

Peppery and smokey salmon, fresh to use in a lukewarm pasta or potato salad with fennel or on loaded fries and what not. Just a thought.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Smoked
Servings: 2

Ingredients

  • 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

For the Japanse-inspired Loaded Fries

  • whatever fries you like
  • 1 sheet Gim-gui Korean roasted seaweed
  • 2 tbsp Kewpie mayo
  • 2 tsp wasabi
  • 2 tbsp imitation caviar or salmon roe

Instructions

  • 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.
  • Rub the salmon 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 moist and luscious.

Japanese-inspired Loaded Fries

  • Prepare the fries according the the package instructions, or however you like to make fries. I think making my own is way too much hassle so I used store-bought oven fries, which work fine for me.
  • Flake your salmon carefully. Or just stomp on it. Whatever you prefer.
  • Mix the wasabi with the Kewpie mayo. Or don't.
  • Crumble the sheet of gim-gui.
  • Divide the salmon flakes, Kewpie-wasabi mayo (or Kewpie and wasabi), the crumbs of gim-gui and the imitation caviar or salmon roe over the fries.

Notes

An extra tip: be sure to have your exhaust fan running on high and have a few windows open because most smoker’s do leak smoke and the smell tends to ‘stick’ for a few days if you don’t catch it in time.
If you can’t afford a smoker and don’t want to wait around until you bump into a sale like I did, this recipe explains how you can build a table-top smoker quite easily from cheaper items.

Zoek je dit recept in het Nederlands? Ga naar VetteSletten.nl voor zalm uit de rookoven en Japans-geïnspireerde ‘kapsalon’.

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