Stovetop Smoked Salmon

The smoking medium presented in this recipe is made from readily available ingredients. However, the best results I've ever gotten used a smoking medium of loose tea, dry rice and the pulp from fresh crushed mulberries. If you've got mulberries on hand, I'd highly recommend trying it.
  • 2 lbs. salmon fillets, skinned
  • 1/2 c. teriyaki sauce -- choose your favorite variety
  • 1/3 c. coarsely chopped onion
  • 1/2 c. loose black tea
  • 4 cloves garlic, coarsely chopped
  • 1/2 c. uncooked rice
  • 1/2 c. chopped fresh orange peel

Prepare the fish and cut some shallow slashes on one side of the fillets. Put them in a shallow dish -- cut sides down -- and add the teriyaki sauce. Cover and refrigerate for at least 30 minutes (preferably overnight).

To smoke the fish, line a heavy skillet with aluminum foil. Do not use a nonstick skillet! Mix the remaining ingredients together and spread the mixture on the foil in the pan.

Place a steamer tray over the smoking medium and place the salmon on top of it. Tightly cover the skillet with aluminum foil and the lid. The aluminum foil will keep the smoke and heat in the pan. Place the pan over medium heat and cook for about 25 minutes, until the fish flakes easily with a fork.

To clean up, simply gather the cooled aluminum foil with the smoking medium and toss it in the garbage.

  • Yields: 4 servings or enough for the recipes below
  • Preparation Time: 1 hour and 15 minutes
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