Oven Smoked Salmon
By Tested and perfected in the Sur la Table kitchen
Oven Smoked Salmon
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 pound Skinless Salmon, pin boned
- 2 teaspoons Bitterman’s smoked salt, divided
- 1 teaspoon olive oil
- 2 cups untreated wood chips, (apple, cherry, hickory)
- Optional, Parsley and Lemon to finish
Start by adjusting the racks in your oven. One should be just above the other.
Preheat your oven to 350°F.
Season your salmon with 1 teaspoon of the smoked salt and the olive oil and let it sit at room temperature for ten minutes. This allows water to come out and a tacky exterior for the smoke to stick to. Dab the salmon with a paper towel, to remove some of the liquid but not all of it.
Place the wood chips in a cast iron skillet and using a blow torch set fire to the wood. When on fire blow the fire out so the wood is smoldering and smoking.
Working quickly place the smoking wood on the bottom shelf in the oven and the salmon on the top shelf, bake the salmon for 12-15 minutes.
Carefully remove the salmon and the wood and sprinkle the fish with the reaming teaspoon of smoked salt. Flake the salmon into salads, on toast or eat as a main course!
Preheat your oven to 350°F.
Season your salmon with 1 teaspoon of the smoked salt and the olive oil and let it sit at room temperature for ten minutes. This allows water to come out and a tacky exterior for the smoke to stick to. Dab the salmon with a paper towel, to remove some of the liquid but not all of it.
Place the wood chips in a cast iron skillet and using a blow torch set fire to the wood. When on fire blow the fire out so the wood is smoldering and smoking.
Working quickly place the smoking wood on the bottom shelf in the oven and the salmon on the top shelf, bake the salmon for 12-15 minutes.
Carefully remove the salmon and the wood and sprinkle the fish with the reaming teaspoon of smoked salt. Flake the salmon into salads, on toast or eat as a main course!