Hot smoked salmon at home

The easiest and fastest way, incomparably delicious! Hot smoked salmon at home can be cooked with a smokehouse at hand. A homemade one will also do. I personally have not met a faster recipe - the fish will be ready in just 40 minutes!

Natalia Tsybulskaya

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 75 % 21 g

Fats 25 % 7 g

Carbohydrates 0 % 0 g

142 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to smoke pink salmon at home? Prepare all the necessary ingredients. If possible, take the pink salmon chilled. But frozen is also suitable, just defrost it correctly (read about defrosting methods below). We will also need wood chips for smoking: it is for sale, but you can make it yourself - just use the bark of a birch or any other tree. And, of course, you must have a smokehouse for hot smoking, purchased or homemade.
Step 2:
Soak the wood chips in water for at least 30-40 minutes.
Step 3:
Then drain the water, squeeze the chips well.
Step 4:
Gut the fish, be sure to remove the gills: they give bitterness to the finished product. Wash and dry the fish.
Step 5:
I use this smokehouse with a removable lid.
Step 6:
Remove the grill from the smokehouse and put the hot coals on the bottom. Or you can heat them directly in the smokehouse.
Step 7:
Put thick foil on top of the coals. Pink salmon is a fat enough fish, the fat from it will drip necessarily, and the fire may flare up more than we need. We only need smoke, not fire.
Step 8:
Place the wet wood chips that we soaked around the foil on the coals and wait for it to start smoking.
Step 9:
As soon as this happens, put the grate back in place. And put the gutted fish on top of it. I have pink salmon, but in this way you can smoke absolutely any fish.
Step 10:
Cover the smokehouse with a lid, leaving the hole in it open so that smoke comes out of it.
Step 11:
After about 20 minutes, turn the fish over with the other side. Pink salmon is cooked quickly enough - 20 minutes on the other hand will be enough. I can't say anything about other fish - check the readiness yourself. It directly depends on the size of the fish and its density.
Step 12:
Serve the smoked fish immediately hot or chilled. Such a fish is stored in the refrigerator for about a week. Bon appetit!

Let's say you don't have such a smokehouse and there are no chips and tree bark like mine.
Instead of chips, it is quite possible to take the leaves of black large-leaved tea, which should also be soaked in water, and then squeezed well.
In the absence of a smokehouse, heat the coals in the grill, put the foil in the same way and arrange the chips or tea. Put a grill on the grill, a pink salmon on the grill and cover with an inverted saucepan or a large metal lid on top. The smoking time will remain the same.
In a similar way, I highly recommend smoking mackerel - it's very tasty!
Serve smoked fish with a salad of fresh seasonal vegetables!
Bon appetit!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.