If you love hot smoked salmon but don’t own a smoker, then this recipe is for you. Rigging up a smoker in your kitchen is surprisingly simple. All you need is wood chips, aluminum foil, a metal steamer basket, and a wok or large Dutch oven. The salmon that emerges has a big, bold smoky flavor with a little bit of a sweet-salty thing going on too.

The recipe specifies wild salmon, and by now most of you know exactly why: wild salmon has more healthy omega-3 fats and far fewer toxins than farmed salmon. The texture of salmon hot smoked this way, rather than in a backyard smoker, is moister and less flaky. Expect the middle to look similar to a typical baked salmon fillet. While it’s not exactly the same thing, but if you love a smoked flavor then you’ll love this salmon in its own right.

This method of smoking won’t send smoke billowing through your house, so no need to pull the batteries out of the smoke detectors. It might make your house and smell pleasantly smoky in a sitting-around-the-campfire kind of way for the next day or so.

While you’ll be tempted to eat it right out of the smoker, hot smoked salmon tastes best when chilled. Check out the suggestions at the end of the post for some killer ways to serve this salmon.

Stovetop Smoker: How to Make Your Own!

You can purchase stovetop smokers, but there’s no need. Making your own is incredibly simple.

Equipment needed:

• Wood chips. Alder, apple, or cherry are best, but oak or maple work fine. Don’t use mesquite or hickory; the flavor will overpower the salmon.
• Wok or Dutch oven with a tight-fitting lid
• Metal steamer basket or round cake rack that fits inside the wok or Dutch oven
• Aluminum foil
• Cooling rack (to dry fish)

Basic technique:

• Line the wok or Dutch oven with aluminum foil.
• Place about 1/4 cup of wood chips in the center of the foil.
• Place another piece of foil loosely over the wood chips to prevent drippings from hitting the chips.
• Put the cake rack or steamer basket atop the wood chips.
• Place the salmon (or other meat) on the rack.
• Cover the pan with the lid and cooking according to the recipe directions.

Tips:

• Do not use too many wood chips or else the smoky flavor will become overpowering.
• No need to soak the wood chips!
• Use an instant-read thermometer to make sure you don’t overcook your salmon or else it will become dry.

How to Hot Smoke Salmon in Your Kitchen

Servings: 4

Time in the Kitchen: 16 to 24 hours for brining and drying, plus about 20 minutes to smoke

Ingredients:

• 1 pound (450 g) wild salmon, skin on, 1 to 2 inches thick (2.5cm to 5cm)
• 1 quart (950 ml) cool water
• 1/4 cup (75 g) kosher salt
• 1/4 cup (75 g) brown sugar
• 1/4 cup (60 ml) coconut aminos (optional, for flavor only)

Instructions:

Remove all pin bones from the salmon. Optionally cut salmon fillet into four even pieces. The salmon will cook best if each piece is generally the same thickness all over.

In a large bowl combine the salt, sugar, and coconut aminos with 1 quart of cool water and stir until the sugar and salt are dissolved. Add the fish to the bowl and brine for 8 to 12 hours in the refrigerator.

Take your fish out of the brine and pat it dry.

Put the fillets on a cooling rack set over a baking sheet, skin side down. This step is important to dry out the surface of the salmon before smoking. There are two ways of doing this: One, place the fish in a cool room under a ceiling fan or near a regular fan for 2 to 4 hours. Or, put the rack of fish uncovered in the refrigerator for 8 to 12 hours.

After the fish has completed the drying process, you’re ready to assemble the smoker.

Line a wok or Dutch oven with two big pieces of foil that hang over the edges by 4 to 6 inches (10 cm to 15 cm).

Add a thin layer of wood chips. Place a small square of foil loosely over the wood chips, then set a small round cake rack over the chips.

Place the salmon on the rack, skin side down.

Bring the sides of the foil up over the salmon, pinching the ends closed to form a tent. This allows the smoke to circulate around the salmon. The tighter the foil is sealed, the less likely it is that smoke will escape out into your kitchen.

Put the lid of the wok on tightly.

If you’re new to stovetop smoking, see the cooking tips below! The exact time it takes to smoke the salmon will depend on the thickness of the fillets and how hot your stove is. Salmon is done when the internal temperature reaches 140ºF (60ºC). As a guideline, use these smoking times and heat levels for salmon with a robust smoky flavor that is cooked all the way through:

• 1-inch thick fillet: Turn the heat on the gas stove to medium-high for 4 minutes, then down to medium for 12 minutes
• 2-inch thick fillet: Turn the heat on a gas stove to medium-high for 4 minutes, then medium for 20 minutes

Carefully open the foil packet and transfer the salmon to a plate to rest for a few minutes. Serve immediately, or ideally chill in the refrigerator overnight and serve cold.

Cooking Tips:

The first time you try this technique, it’s a good idea to smoke one fillet alone first to get a sense of what your ideal smoking time is, both for the flavor of fish and the doneness. After you experiment with the first fillet, you can then smoke the remaining three fillets together.

During the cooking process, it’s ok to peek inside to check on the progress, even break off a piece of salmon to try. Simply reseal the foil and keep smoking if it’s not done.

If the flavor of your first fillet turns out too smoky for your taste, then keep the fillets in the wok for a shorter amount of time and finish cooking the salmon in a 200ºF/93ºC oven.

How to Serve Smoked Salmon

Smoked salmon makes a fantastic light meal with a simple vegetable side. This Lemon Asparagus is a favorite. Top the salmon with a dollop of Hollandaise Sauce.

Serve smoked salmon warm or cold over a bowl of cauliflower rice and vegetables. For example, substitute smoked salmon for the teriyaki salmon in this recipe.

Smoked salmon is excellent atop Bigass Salads. For quick lunches you can grab on the go, use leftover smoked salmon in these avocado caesar jar salads.

For something a little different, use smoked salmon in place of the poached salmon in Primal Salmon Spread.

Hot Smoked Salmon FAQs

Q: How long do you smoke salmon?

Using the stovetop method describe here, your salmon will be done in less than 30 minutes. Large outdoor smokers take a bit longer, usually between 30 minutes and 1 hour. Either way, aim for an internal temperature of 140ºF (60ºC).

Q: How long does smoked salmon last in the fridge?

According to the U.S. Food and Drug Administration food safety guidelines, smoked fish will stay fresh in the refrigerator for up to 14 days. However, when using this stovetop method to smoke salmon, it’s best to eat it within a few days.

Q: Can you freeze smoked salmon?

Yes! Place the smoked salmon in a plastic bag, remove as much air as possible, then place it in the freezer. Use it within two months, according to the FDA. To thaw, move it to the refrigerator for 24 hours. Never allow salmon to thaw at room temperature.

Q: What type of wood chips are best for smoking salmon or other meats?

For salmon or pork, opt for mild woods like alder, apple, or other fruit woods. Maple and pecan are good all-around choices for smoking pretty much anything. Bold woods like hickory work best for beef roasts. Avoid soft woods with lots of sap.

Q: Can cats/dogs/pregnant women eat smoked salmon?

Hot smoked salmon (like this recipe) is fully cooked; cold smoked salmon isn’t. Cooked salmon is safe for dogs and cats as long as it’s deboned and prepared without lots of salt. Pregnant humans should cook salmon to (160ºF/71ºC) to be safe. Always check with your doctor/veterinarian if you’re unsure.

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