A stovetop smoker is a great tool to have. It allows you to turn a piece of salmon fillet into wonderful hot-smoked salmon in only 20 minutes without any effort or skill. This is one of the course I served during the recent dinner on our boat. The recipe is as simple as it is delicious. You can do the same for other types of fish such as halibut. Using an instant-read thermometer ensures that the fish will always be perfectly cooked and never too dry (if you don’t use frozen fish).
Hot-smoked salmon is very different from cold-smoked salmon, since the salmon is actually cooked through while it is being smoked. If the salmon is fresh and you serve it straight away, the fish will be extremely succulent and will have a wonderful smoky aroma.
Using salmon with the skin has the advantage that it is easier to take the fish out of the smoker to serve it. The advantage of smoking without the skin is that also the underside will be smoked. You pick.
salt and freshly ground black pepper
freshly squeezed lemon juice
2 Tbsp beech dust for smoking
Close the smoker and put it over the flames until the core temperature has reached 48C/118F. (We are actually shooting for 50C/122F or so, but since the smoker will be very hot the fish will continue to cook.)
That’s all! This is excellent for outdoor use, since you could even eat this ‘family style’ and just give everyone a fork and dig in. The salmon will disappear very quickly if you do that!
This is great with almost any oaked dry white wine, such as chardonnay. Smoked foods usually go well with oaked wines. The wine should not be overly heavy, as the salmon with the lemon juice will be relatively fresh.