072 - Smoked Salmon


072 - Smoked Salmon

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Pan–Smoked Salmon

2 tsps. sugar
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 ¼ pounds center-cut salmon filet with skin, in one piece
1 tsp. olive oil
½ Tbsp. wood chips, cut into match-stick sized pieces
For this recipe, a 10-inch cast iron pan with a lid is essential!

Combine the sugar, salt and pepper. Rub the mixture all over the salmon. Wrap with plastic wrap and refrigerate for one hour or more. Line the bottom of the cast iron skillet with foil. Tear a 1½ inch hole in the center, exposing the iron. Set the pan over high heat for 5-10 minutes. Pat the salmon dry and brush both sides with oil. Add wood chips (Scotty preferred hickory) to the center of the pan and set a round wire cake rack in the pan. Place the salmon, skin side down, on the rack. Cover tightly with the lid. Reduce heat to medium and cook ten minutes, or until a fork inserted into the salmon meets no

Serves 4.