Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Pan-smoked salmon | wefacecook.com Pan-smoked salmon | wefacecook.com
Recipe

PAN-SMOKED SALMON

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 3 hours
Cooking time: 15 minutes
Totaltime: 3 hours 15 minutes

This is a home-made hot smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of the skillet.

Ingredients

  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4 4-ounce salmon fillets
  • 1 tablespoon wood chips
  • 1 teaspoon olive oil

Preparation

  • In a small bowl, combine the sugar, salt, and pepper.
    Place the salmon fillets in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
    Line a 10-inch round cast-iron skillet with aluminum foil.
    Cut a 2-inch hole in the center where the wood chips will be placed in direct contact with the bottom of the skillet.
    Heat the skillet over high heat until very hot, about 3 to 5 minutes.
    Line a heavy lid to fit the skillet. Brush the salmon fillets with the olive oil.
    Arrange the wood chips in center of hot pan. Place a wire rack with 1-inch high feet in the hot skillet.
    Arrange the salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the salmon fillets for about 10 minutes.
    Test the inside of fillets for doneness.
    Serve at once or refrigerate and serve cold.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note