Stove Top Smoker Salmon Fillets And Steaks Recipes

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

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 SALMON FILLETS AND STEAKS

Steps:

• Prepare the smoker with wood chips.
• Place steaks on rack, and season with salt & pepper.
• Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
• Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.

BONNIE'S STOVETOP GLAZED SALMON

Steps:

• 1. Combine the lime juice, honey, chili powder, salt and pepper in a small bowl. Whisk until combined.
• 2. Heat non-stick skillet, put in the olive oil and swirl it around to coat the pan.
• 3. Brush the sauce over one side of all of the salmon filets and put the coated side down into the oil. Then spoon the sauce on the other side. Cook about 4 minutes to a side, spooning or brushing generously with the sauce to make a nice glaze as depicted in the picture. Salmon should be nicely seared and juicy. It is done when it flakes with a fork. Enjoy!

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.

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 SALMON FILLET RECIPE BY TASTY

Steps:

• In a medium bowl, soak the wood chips in the water for 2-3 hours.
• Drain the chips and transfer to a medium cast iron pan.
• Place a piece of parchment paper over the wood chips.
• Season the salmon with Old Bay Seasoning.
• Place the salmon on top of the parchment paper and cover the pan with aluminum foil.
• Cook over medium-high heat for 10-12 minutes, until an instant read thermometer inserted in the center of the fish reads 145˚F (63˚C).
• Enjoy!