|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||0%|
|Total Sugars 7g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The phrase "smoked salmon" is used to describe what is, in fact, cured salmon. While fabulously delicious, salt-cured salmon (like gravlax) never sees smoke, and cold-smoked fish like lox retain its soft texture and take up a limited smoke flavor.
Here, we have truly smoked salmon—salmon cooked by the heat of the smoke, while also getting infused with rich smoked flavor—made at home, on the stove. You don't need a commercial smoker; you're going to make a small stovetop version out of stuff in the kitchen.
For this recipe, you will need ½ to 1 cup of wood chips, plenty of aluminum foil, a large cooking vessel such as a roasting pan or wok, and a cake rack or cooling rack that can fit inside the cooking vessel.
2 pounds skin-on salmon filet
1/2 cup brown sugar
1/4 cup coarse sea salt
1 tablespoon freshly ground black pepper
Vegetable oil, for the rack
Gather the ingredients.
Remove the pin bones from the salmon.
In a small bowl, combine the brown sugar, salt, and pepper. Spread 1/3 of the mixture evenly on the bottom of a large baking pan.
Place the salmon on top and cover with remaining sugar-salt mixture.
Cover and chill for at least 4 hours and up to overnight.
Put wood chips in a large bowl, cover with water, and let soak at least 30 minutes. Drain, being careful to catch any wood bits from going down drain and clogging the pipes or messing with the disposal.
Put soaked wood chips in a wok or roasting pan. Lightly grease a rack with the vegetable oil and set it over the wood chips. Rinse the cure from the salmon under cold water and pat dry.
Put the salmon, skin-side-down, on the rack.
Heat pan on high heat until the chips start to smoke. Reduce heat to low and cover pan with several layers of foil and seal very tightly to keep the smoke inside the pan. Cook undisturbed for 30 minutes.
Turn off the heat and let salmon cool in the sealed smoky pan. When the pan is cool enough to touch, unwrap the salmon. Serve salmon warm, at room temperature, or chilled.
- Although the salmon is smoked, it is not shelf-stable. It will last about a week in the fridge but isn't preserved beyond that point.