Stove top smoked salmon at home? Really? I wasn’t quite sure I wanted to tackle that project when I saw a recipe at Williams-Sonoma. I figured they were trying to sell me a $200 smoker (for the low, low price of $100). I’ll admit a bright-shiny stove top smoked salmon device sounds like fun, but honestly I avoid gadgets that do one thing and one thing only – even if they do that one thing really well. Yes there are exceptions, so don’t gripe at me. I have an ice cream maker, but I figure it makes ice cream and sorbet. Though I can see how you might think I’m threading the needle with the wrong color thread (or whatever).
However I was pleasantly surprised that williams-sonoma.com dedicated valuable content space explaining how to improvise a contraption from items you already have around the house. Things like a cast iron pan and a metal rack. You could also use use 2 multi-purpose baking pans sealed with aluminum foil I read. Though I found my salmon fillets to be too thick to follow this procedure.
I’ll admit that I improvised their improvisation a bit to suit my needs and I purchased specialized hardwood chips. I doubt the wood chips in my garden were intended for anything other than mulch. Don’t ah-ha! me. For your information I not only use the wood chips to retain soil moisture, but I throw them at squirrels too.
Stove Top Smoked Salmon
I found the whole project much more straightforward than I expected. The results were luscious and delicious too. Of course if you’re particularly persnickety or very, very lazy you can go ahead and purchase the specialized pan because making stove top smoked salmon will very likely scorch your pan (even when it’s lined with foil). Not permanently, but it will take a certain amount of elbow grease to get it clean again. This matters less with a well-used, well-loved, well-cured cast iron pan than it does a baking pan or a stainless skillet, but the clean up will be no small task in any case.
The other caveat is this: Start your exhaust fan and open a window (or two or three) because things get smoky. I had to take the battery out of the smoke alarm because it thought that my stove top smoked salmon project was a very bad idea. GREG