I love salmon, period. But I especially love my own preparation of salmon using the Camerons Smoker (https://cameronsproducts.com/product/original-stainless-steel-smoker-value-pack-3-bonus-pints-wood-chips/) either on the stovetop or on the grill outside. I’ve been using it for years—so much so that if you buy one these days you’ll see one of my recipes included in the packaging that comes with the product. I certainly don’t have any vested interest in the company, but I confess to having gifted the cookers to dear family members over the years. Maybe Lenny can be sweet-talked into getting them for his customers? Just a thought…
Here’s how I prepare it:
- Salmon filets, or one large filet—however much you want to cook and however much can fit in the cooker.
- Non-stick cooking spray
- Salt and pepper to taste
Prepare the cooker by placing about ¼ cup of fine wood chips in the bottom of the smoker. I’ve tried and loved all kinds of wood, but generally I buy and use mesquite which is perfect for both fish and chicken, the two items I’m most likely to use in the smoker.
Place the drip pan over the wood chips, flattening them out so the pan sits straight in the smoker.
Line the drip pan with a piece of aluminum foil to catch the drippings.
Spray the rack with a non-stick cooking oil spray for easier clean up. This is an optional step.
Place the salmon on the rack, skin side down, and slide the top in place.
Cook for 25 minutes for 220 gram filets, or up to 35-40 minutes for large thick filets. Use medium heat under the smoker, and wait for the tantalizing smoky smell to sneak out and make you and your guests start to salivate. The salmon will have cooked in its own smoky steam so it’s only the calories from the salmon itself you’ll be consuming.
When done, remove fish and salt and pepper to taste. My favorite accompaniments are roasted potatoes and roasted asparagus, but I’ve certainly served any number of veggies with the fish. Buen provecho!
Note: it’s the fat in the salmon that absorbs the lovely smoke, so that farmed salmon tends to be smokier prepared this way than wild salmon because of its higher fat content. Cuenca Salmon’s filets are quite lean, of course, but they’re still absolutely delicious cooked this way.