This is a home-made hot
smoked salmon that gives great results. Use a 10 to 11 inch round cast-iron
skillet, a round wire cake rack with 1 inch high feet to sit in the bottom of
2 teaspoons sugar
1 teaspoon coarse
1 teaspoon freshly ground pepper
4 4-ounce salmon fillets
tablespoon wood chips
1 teaspoon olive oil
small bowl, combine the sugar, salt, and pepper.
Place the salmon fillets
in a shallow dish, and sprinkle the mixture over each fillet. Turn the fillets
over. Cover dish with plastic wrap, and refrigerate for 1 to 3 hours.
a 10-inch round cast-iron skillet with aluminum foil.
Cut a 2-inch hole in
the center where the wood chips will be placed in direct contact with the
bottom of the skillet.
Heat the skillet over high heat until very hot,
about 3 to 5 minutes.
Line a heavy lid to fit the skillet. Brush the salmon
fillets with the olive oil.
Arrange the wood chips in center of hot pan.
Place a wire rack with 1-inch high feet in the hot skillet.
salmon fillets on the rack. Cover tightly. Reduce the heat to medium. Smoke the
salmon fillets for about 10 minutes.
Test the inside of fillets for
Serve at once or refrigerate and serve cold.