Stovetop Smoker Recipes

Stovetop Smoker Smoked Salmon

One of the greatest things to make in the Nordic Ware Stovetop Smoker is smoked salmon. I love to add it to salads, but eating it on its own is just as good. It has such an incredible flavor that you would never be able to achieve at home without a smoker. Don’t even think about using liquid smoke… EVER! Throw that in the trash and get a stovetop smoker!

The other great thing about stovetop smoker smoked salmon is that it smokes relatively quickly and it’s only one step of smoking. No need to transfer it to the oven or fry it in a pan. It’s good to go as soon as it’s done smoking.

Here is a YouTube video demonstrating how I make it.

Recipe Card

Stovetop Smoker Smoked Salmon

Difficulty: Beginner Cook Time 20 min Total Time 20 mins Servings: 2 Best Season: Suitable throughout the year

Description

Smoked Salmon is one of the greatest things to smoke in your stovetop smoker. It's also one of the easiest things as well!

Ingredients

Instructions

  1. Season the salmon with salt and pepper or your favorite BBQ rub or seasonings.

  2. Place 1-2 Tbsp of wood chips in the center of the bottom of the smoker.

  3. Line the drip tray in aluminum foil and place in the bottom of the smoker.

  4. Place the food tray down and spray with cooking spray.

  5. Put the salmon on top of the food tray and cover with the lid.

  6. Turn your burner to medium high and wait for smoke to come through the vent.

  7. Once you see smoke, either shut the vent or leave it partially opened for less smoky flavor.

  8. Smoke for 15-25 minutes (depending on thickness and size of your salmon). Salmon is done when it flakes off easily with a fork or the internal temperature measures 145º

Keywords: BBQ, salmon, seafood, Stovetop smoker

Did you know that good SEO results depend on the amount of words on a web page? That’s why so many food bloggers ramble on and on and on. I’m going to go ahead and do that now. I’ll try to stay sort of on topic.

This stovetop smoker smoked salmon is not going to create the type of “smoked salmon” that you get for bagels. That is done through a process of cold smoking. I haven’t attempted that with the stovetop smoker, but it would be an interesting thing to experiment with. If I master cold smoking salmon on the stovetop smoker, then I can start working on some smoked cheese!!!

But anyway… If you make this smoked salmon, hang on to your salmon skin! You can fry that up in a skillet and make it crispy. Then you will have bacon of the sea!!! Crispy smoked salmon skin! Delicious!

But if you have a dog, make sure you get to it before she does! Matilda almost took my precious salmon skin before I could fry it up!!!

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