Stovetop Smoked Salmon
Created by Galley_Wench on February 25, 2013
- Servings: 4
- Prep Time: 2h
- Cook Time: 20m
- Recipe #8245
Ingredients
- 4 (6 ounces) Salmon fillets
- Salt and Pepper
- 1 cup white wine
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 to 1 1/2 cups Robert Rothschild Farm Roasted Pineapple & Habanero Sauce, reserve some sauce for dipping (or similar)
- 1 1/2 tablespoons Alder Wood Smoking Chips
How to Make
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Step 1: In a shallow glass dish (or zip lock bag) combine the sugar, salt, pepper, bay leaves, and wine.
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Step 2: Place the salmon in the bag and refrigerate for a minmum of 2 hours (or overnight).
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Step 3: Remove the salmon and blot dry the fillets
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Step 4: Following the manufacturers instructions, place the smoker chips on the bottom tray (do not allow to touch food).
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Step 5: Line the drip pan with foil (for easy cleanup) and place over the bottom tray.
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Step 6: Place the salmon, skin side down, on the rack and place over of the drip tray.
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Step 7: Generously brush the filets with the pineapple habenaro sauce.
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Step 8: Followng the manufacturers instructions place on the lid on the smoker (leave lid slightly open until smoke appers)
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Step 9: Place on medium heat (approximately 350 degrees) and once smoke begins to appear, close the lid of the smoker and smoke for 20 - 22 minutes.
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Step 10: Serve with additional dipping sauce.