Gently Smoked Salmon
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup kosher salt, or as needed
- ½cup sugar
- ½cup rice
- ¼cup oolong tea leaves, mixed with 2 tablespoons water
- Cooking-oil spray
- 4(6-ounce) salmon fillets
- Freshly ground black pepper
- Extra-virgin olive oil, to drizzle
Nutritional analysis per serving (4 servings)
600 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 8 grams polyunsaturated fat; 45 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 36 grams protein; 529 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line the inside of a stove-top smoker (or large wok) with aluminum foil so that it comes at least 2 inches up the sides of the pan. Mix together ½ cup salt, the sugar, rice and tea leaves and pour into the base of the smoker or wok. Grease a small (10- to 11-inch) round baking rack and set on top of the spice mixture.
- Step 2
Season the fish on all sides with salt and pepper and place, skin side down, on the rack. Turn the heat to high (and turn on the exhaust fan above your stove), and when it starts to smoke, cover the pan tightly with a lid, reduce the heat to medium and smoke until cooked through, 10 to 16 minutes depending on the thickness of the fish. Drizzle the fish with extra-virgin olive oil. Serve with the corn and fennel ragu.
Private Notes
Comments
Flavor is great. The only downside is that it's very hard to clean the wok afterwards. I would suggest if you use a wok, line a heavy duty aluminum wrap on the bottom of the wok and put the salt sugar rice and tea on top. It will be easy to clean that way.
I used green tea leaves instead of oolong, and I really couldn't detect any particular tea flavor, but this method works well. I have a really good exhaust fan, so the smoke wasn't a problem, but with a wimpier fan, you'd be in trouble. In any case, don't walk away from the stove!
Is this even possible ifyou don't have a great exhaust fan? Are you certain to set off the fire alarm in your building? Because that would be unfortunate!
Hard for apartment dwellers, but if you have a gas grill in the backyard with a side burner, that would be a good option.
Flavor is great. The only downside is that it's very hard to clean the wok afterwards. I would suggest if you use a wok, line a heavy duty aluminum wrap on the bottom of the wok and put the salt sugar rice and tea on top. It will be easy to clean that way.
I used green tea leaves instead of oolong, and I really couldn't detect any particular tea flavor, but this method works well. I have a really good exhaust fan, so the smoke wasn't a problem, but with a wimpier fan, you'd be in trouble. In any case, don't walk away from the stove!
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