Pan Smoked Salmon Fillets Recipe
Learn how to make this hot-smoked salmon recipe that can be prepared on the stovetop in a cast-iron skillet.
- Serves: 4 persons
- 4salmon fillets (4 ounces each)
- 2teaspoon sugar
- 1 ½teaspoon Kosher salt
- 1teaspoon ground black pepper
- 1tablespoon extra virgin olive oil
- 1tablespoon wood chips
Step 1In a shallow glass dish, combine the sugar, salt , and pepper. Place the salmon fillets in the dish and rub thoroughly with the spice mixture. Cover with plastic and let stand in the fridge for at least an hour. For maximum flavor, let it cure overnight.
Step 2Line a large cast iron skillet with foil. Cut a small (1 1/2 inches) hole in the center of the foil to expose the cast iron beneath. You might want to line the lid with foil too, just so that it's easier to clean later.
Step 3Heat the skillet on high for about five minutes. Meanwhile, you can pat the salmon dry with paper towels (taking care not to rub off the seasonings) and then brush it with olive oil.
Step 4Place the wood chips in the center of the skillet directly over the hole in the foil. Continue heating until the wood starts to smoke.
Step 5Arrange the salmon on a round wire cooling rack or an inverted aluminum pie pan with holes punched in it.
Step 6When the wood starts to smoke, set the rack (or pie pan) with the salmon on it into the skillet. Cover tightly and reduce heat to low.
Step 7Cook for about 9 minutes—more or less depending on the thickness of the fillets.
Step 8Serve and enjoy!