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Stove-top Smoked Salmon Recipe


Stove-top smoked salmon recipe receipt

Stove-Top Smoked Salmon Recipe

© Peggy Trowbridge
The hickory flavor is subtle, but enough to make a statement in this incredible smoked fresh salmon. This method is not for preserving. It is meant to be eaten warm. However, cold leftovers are wonderful in a salad, salmon cakes, dips and spreads, or other uses if used within a few days. This recipe is designed to be used with an indoor smoker, specifically the Emerilware 4-in-1 Smoker. Be sure to read through the instructions before beginning.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 1-1/2 pounds fresh boneless salmon filet about 1-inch thick (large end preferred)
  • 1/2 lime
  • 2 tablespoons white wine
  • 1 teaspoon mayonnaise (may substitute butter)
  • 1/2 teaspoon kosher salt (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon Hungarian sweet paprika
  • 1-1/2 tablespoons hickory smoking chips (see Notes)


Please read the Notes before beginning.

Sprinkle hickory chips over the bottom of the smoker. Place drip pan over hickory chips. (Line drip pan with foil for easier clean-up, but make sure the foil is pressed tightly to the pan so you don't disrupt the air-flow of the smoke.) Spray wire grill rack with vegetable oil and place in drip pan.

Squeeze lime over salmon and drizzle with white wine. Spread mayonnaise over top of salmon. Sprinkle evenly with salt, onion powder, garlic powder, lemon pepper, oregano, dill weed, and paprika. Place seasoned salmon on wire grill rack.

Place smoker over medium-hot stove-top burners as evenly as possible and offset lid so it is not tightly closed. When wisps of smoke begin to come through the opening, re-position the lid so it is tightly closed. Let cook 15 to 25 minutes, depending on the thickness of the salmon filet. The salmon should just barely give to the touch, like a medium-cooked steak. Let salmon rest 5 minutes before serving.

Serve fresh from the smoker or cold on salads.

Yield: 4 to 6 servings

Notes: This recipe is designed to be used with an indoor smoker, specifically the Emerilware 4-in-1 Smoker. Adapt at will. The wood chips are specially designed for indoor cookers. They are like roughly-ground sawdust, not the large The wood chips used on traditional outdoor smokers. Seldom are more than 1-1/2 tablespoons of chips used. Follow manufacturer's recommendations.

When using this product on ceramic stove-tops, be very careful to lift the pan instead of dragging. The bottom of the cast iron pan may scratch the cooktop. The smoker is cast iron and very heavy. Use caution when moving the pan. If you drop it, you risk breaking a ceramic stove-top.

Emeril 4-in-1 Smoker Product Review

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.

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