Stovetop Smoker Salmon Recipes

STOVE TOP SMOKED SALMON

Steps:

• 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.

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!

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.

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.