If you like to smoke stuff, you most likely have a smoker. But for the people, that smoke food once in a million years, I’ve got this recipe to smoke salmon without a smoker. All you need is your kitchen and a few things, that you most likely already have.
You would need a deep pot with a lid, round cake rack and aluminum foil.
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You Need:
| Ingredients: | Amount: |
|---|---|
| Salmon fillet. | 1 lb. |
| Rice. | 1 bowl. |
| Salt. | To taste. |
| Black pepper. | To taste. |
| Dill. | 4 sprigs. |
| Tarragon. | 2 sprigs. |
| Rosemary. | 2 sprigs. |
Instructions:
Cut salmon fillet into four even pieces. The salmon will cook best, if each piece is generally the same thickness. Season with generous amount of salt and black pepper. Cover the inside of a pot with two aluminum foil, while leaving some foil to hang over the edges by 2 to 4 inches. Add a thin layer of wood chips. If you’d like to put some more flavor to the salmon, put a small bowl filled with rice and spices – dill, rosemary and tarragon on top of the wood chips. Set a small round cake rack over. Place the salmon on the rack, skin side down. Bring the sides of the foil up over the salmon, pinching the ends closed to form a tent in which the smoke can circulate around the salmon. The tighter the foil is sealed, the less likely that smoke will escape out into your kitchen. Put the lid on top.
Place on the stove and turn the heat to medium-high for 4 minutes, then down to medium for 20-25 minutes depending on the thickness of the fish.
You can peak inside to check on the progress, even break off a piece of salmon to try. If it’s not done, re-seal the foil and keep smoking. If the flavor is too smoky, you can stop the smoking process and finish the cooking in the oven.
When finished smoking, get the pot out in the open and leave without a lid to release all the smoke.
Eat the smoke salmon within a few days.
Enjoy!
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