| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
person
|
Ingredients
Ingredients
|
|
Instructions
- In a plastic container, place the salmon, add cold water, sugar, and salt, and mix them in.
- Keep the mixture in the refrigerator for 25-37 hours before you start to smoke it.
- Once you’re done, bring it out of the refrigerator and rinse it carefully using cold water. Pat it dry with a clean cloth.
- Place the salmon in the refrigerator for 3-4 hours again.
- Apply oil to the fish to prepare it for smoking. You can smoke the salmon in a pan on the stove at home. In order to smoke the fish, you will require a pan, wood chips of your choosing, a rack to rest the fish on (this will keep the fish elevated above the wood chips) and tin foil.
- Place the wood chips in the pan, then place the rack on top of this and put the oiled salmon on the rack. Turn on the stove to high heat and allow the wood chips to heat until they being to smoke. When they start to smoke a lot, carefully cover the entire pan tightly with foil (the smoke should not be able to escape. Lower the heat to a gentle simmer and allow the fish to smoke for 30 minutes.
- After 30 minutes, turn off the stove and allow the pan to cool down without removing the foil. Once cool enough to touch, remove the foil and serve the fish.
Recipe Notes
Serving Suggestions Add onion rings on the side. Add some chopped cilantro on top. Serve with rice or naan. If you’re ready to try this delicious smoked salmon recipe, you can get the main ingredient from Licious! Make sure you don’t forget to tag us by using the hashtag #MadeWithLicious. We are excited to see your version of our recipe!