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“Based on the cooking guide that came with my stovetop smoker...this makes the easiest & most wonderfully moist & flavofull salmon in just a short time!!!”
READY IN:
45mins
SERVES:
2-4
YIELD:
1-2 filets
UNITS:
US

Ingredients Nutrition

  • 1 -2 lb salmon fillet, skin on
  • olive oil
  • salmon seasoning (I use Chef Paul Prudhomme's Magic Salmon Seasoning)
  • 1 12 tablespoons alder smoke chips

Directions

  1. FOLLOW MANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:
  2. Place the Alder chips in a small pile in the center of the smoker base.
  3. Line the drip pan with heavy foil for easy clean-up & place pan on top of the wood chips.
  4. Lightly spray the cooking rack with cooking spary & place in drip pan.
  5. Rinse the salmon under cold water & pat dry dry with paper towel.
  6. Brush olive oil on top of the salmon.
  7. Sprinkle desired amount of seasoning on top.
  8. Place salmon on cooking rack -- if more than one filet, be sure there's plenty of space between so the smoke can circulate.
  9. Close the smoker lid tightly & place on preheated burner.
  10. Cook on MEDIUM heat (or a little lower) for 25-30 minutes.
  11. Remove from heat & carefully open the lid.
  12. Check for doneness -- salmon should be opaque & flake easily when touched with a fork.
  13. ENJOY!

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