Stove Top Smoker Salmon Fillets And Steaks Recipes

STOVETOP SMOKER SALMON

Steps:

• FOLLOW MANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:.
• Place the Alder chips in a small pile in the center of the smoker base.
• Line the drip pan with heavy foil for easy clean-up & place pan on top of the wood chips.
• Lightly spray the cooking rack with cooking spary & place in drip pan.
• Rinse the salmon under cold water & pat dry dry with paper towel.
• Brush olive oil on top of the salmon.
• Sprinkle desired amount of seasoning on top.
• Place salmon on cooking rack -- if more than one filet, be sure there's plenty of space between so the smoke can circulate.
• Close the smoker lid tightly & place on preheated burner.
• Cook on MEDIUM heat (or a little lower) for 25-30 minutes.
• Remove from heat & carefully open the lid.
• Check for doneness -- salmon should be opaque & flake easily when touched with a fork.
• ENJOY!

STOVE TOP SMOKER SMOKED SALMON GONE TO HEAVEN

Steps:

• Smoke the salmon steaks over medium heat, using alder, cherry or maple using your stove top smoker. (see related recipe).
• While the salmon is smoking, heat 1 tablespoon of the olive oil and butter in a large skillet until the butter is foaming.
• Stir in the leeks, season them lightly with salt and cook, stirring until they are wilted, about 4 minutes.
• Gently stir in the beans, toss a few times, and pour in the chicken broth.
• Bring to a boil, adjust the heat to simmering and simmer, uncovered, until there is enough syrupy liquid left to generously coat the beans, about 8 minutes.
• If the salmon is done to your likeness before the beans are ready, remove the smoker from the heat and open the top an inch or two.
• Heat the remaining 2 tablespoons oil in a very small skillet over medium-low heat.
• Scatter the garlic over the oil and cook, shaking the pan, until it is a very pale golden brown, about 2 minutes.
• Remove immediately from the heat and stir in the parsley, then stir the whole thing into the beans.
• Taste the beans and add salt and pepper to taste.
• Divide the beans between two warm shallow bowls.
• Top each with a piece of salmon and serve at once.

SMOKED STEELHEAD TROUT (SALMON)

Steps:

• Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
• Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
• Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
• Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
• Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

STOVE TOP SMOKER FISH FILLETS

Steps:

• Rinse the fish fillets and pat dry. Squeeze fresh lemon juice over the fillets and season lightly with pepper and dill.
• Smoke-cook on medium heat for 15-20 minutes per pound. The fish will have a subtle earthy flavor.