Stove Top Smoker Salmon

Discussion in 'Fish' started by jmardock, Apr 8, 2014.

  1. Several years ago I got the cast iron Emeril stove top smoker for my birthday. I've mostly just used it as a roasting pan since then, but the other night I decided to experiment with its intended use using a couple salmon fillets. I started off by warming up some cherry wood chips to the point of smoking. Then I brushed the salmon with some olive oil and sprinkled a fish seasoning on top, put it on the rack & pan and set it on top of the cherry chips, left it in there for about 30 minutes and it was done. I overcooked it a little bit, but the flavor was really good. No, it's not "real" smoking, but it's a good way to get some smoke flavor in a quick meal, and the cherry wood makes the house smell good. I think I'll do a little more experimenting with this on weeknights.

    disco likes this.
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Looks like a fun thing to play with. I've seen many episodes of Triple D where restaurant cooks will use a smoker over the burners. You gotta do what you gotta do.....Willie
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks good from here. [​IMG]

    I have a Nephew who lives in a Highrise in Boston, who would like to be able to smoke meat in the kitchen, but how does it get the meat smoky without smelling the smoke all over the place?[​IMG]

  4. Bear,
    The smoke isn't THAT bad. If there's a kitchen fan and he can open a few windows, it should be fine. Cleaning the stove top smoker soon after helps to stop the smell from lingering.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member


    I'll tell my Sister about it (his Mom), and we'll look into it.

    Thanks Again,

  6. How fun! Here's to your salmon!!! Cheers!!! - Leah
  7. Looks good man  [​IMG]   I have a grandma that used to be a crabber down at Tilghman Island, MD before she retired - she uses one of those to smoke seafood from time to time & it works great for that.

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