For dry cured salmon, see our discussion on gravlax
I love smoked salmon. I don’t love paying $20 per pound for it. What say we try smoking our own?
This is a stove top smoker. I have lined the bottom with aluminum foil, upon which I have spread out a mixture of alder and cherry wood chips.
Next comes the drip pan, rack and the object of our affection, a beautiful piece of wild Alaskan sockeye with a pinch of Old Bay Seasoning.
Turn the burner to medium and slide the cover most of the way shut. As soon as you see the first wisp of smoke, close the lid all the way.
About 10 minutes later, the salmon is ready. I wish you were here to smell this!