Make your own smoked salmon on the stovetop for an impressive brunch or appetizer. Serve the salmon on a bed of lemony-dressed arugula.
Special Diets:
Ingredients
Method
In a small skillet over medium-high heat, toast coriander seeds, mustard seeds and peppercorns until fragrant and a few begin to pop, 1 to 2 minutes.
Transfer spices to a small food processor or mortar.
Add garlic and oil and process or pound with a pestle into a grainy spice paste.
Rub the paste on both sides of salmon fillet, and season with salt. If one end of the fillet is thinner than the other, tuck the thin end under the fillet to create one thickness for even cooking.
Optional: If desired, let salmon marinate with the rub for an hour or so before cooking for more intense flavor.
Place the base of the smoker on the stovetop over medium heat.
Add smoking chips, then the tray fitted with the grate.
Place salmon on the grate and slide on the cover.
Smoke 18 minutes for medium or until salmon is just cooked through to the center.
Remove salmon from the heat and allow to rest 5 minutes before serving.
Nutritional Info
Serving Size
about 4 ounces
Calories
180
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.