Skip to main content

Home-made Smoked Salmon

Every so often I get a hankering for some smoked salmon. Like most people, I usually just buy a package from the local grocery store (although this has become more challenging since I moved out west).

But sometimes, I decide to make it myself. It's not hard, and the results are better because I can control the salt. My last salmon experiment involved a recipe for gravlax. It turned out well, but made me nervous because the fish was never "cooked."

This time I opted to smoke the salmon fillet in my stove top smoker. It was so easy and the salmon came out perfectly!

Here's what I did.....

I took down my Cameron stove top smoker. I'm thinking of upgrading to the cast iron model by Emeril, but I haven't made up my mind yet.

Anyhoo....

I put a tablespoon and a half of alder wood sawdust in the bottom of the unit.



I covered the bottom drip pan in foil, to make cleaning up easier. I oiled the rack and placed it over the drip pan. Then I put my salmon fillet on the rack. I dressed the fillet with lemon juice and black pepper. Next time I might leave some lemon slices on it while it smokes.



After dressing the salmon, I put the unit on a preheated burner (medium heat) and slid the top on. I set my oven timer for 25 minutes.

When the timer went off, I took the unit outside and slid off the cover. I was greeted with a perfectly smoked fillet of salmon.



Now- where's that bottle of capers???

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: