Delicious all by itself, this aromatic smoked salmon can be sliced and served as part of a brunch or dinner menu. Or, you can assemble a salad while the salmon is smoking, add the salmon once it is done, and then offer the result as a big-flavored main course. Consider a smoked-salmon Caesar salad, or use mildly bitter, frizzy greens, such as curly endive; add chopped bacon and hard-cooked eggs; and then toss everything in a creamy vinaigrette. In the summer, I like to make a composed salad with radishes, tomatoes, avocado, and baby red potatoes. Leftover smoked salmon is ideal in sandwiches, flaked into a pasta dish, or cut into small chunks and added to chowder.
Serves 6
One 11/2-lb [680-g] center-cut salmon fillet, skin on and scaled, pin bones removed
1/2 lemon
Fine sea salt
Freshly ground black pepper
You will also need
Heaping 1 Tbsp pulverized alder-wood smoking chips
1Remove the salmon from the refrigerator 30 minutes before smoking to bring it to room temperature.
2Using a stove-top smoker or a wok, line the bottom of the pan with a sheet of heavy-duty aluminum foil. (Using heavy-duty foil makes for easier cleanup.) Place the wood chips in a small pile on the foil in the center of the pan. If using a stove-top smoker, lay another piece of foil on top, covering all of the wood chips. Cover a drip tray with foil and place it on top of the second piece of foil. If using a wok, lay a large sheet of foil loosely over the wood chips. Coat a wire rack with nonstick cooking spray and place on top of the drip tray or foil.
3Arrange the salmon on the rack, squeeze the juice from the lemon half over the salmon, and sprinkle lightly with salt and pepper. Slide the lid on the stove-top smoker or cover the wok, leaving it slightly open, and then place the smoker or wok over medium heat. When the first wisp of smoke appears, close the lid or tightly cover the wok. Smoke the salmon for 15 to 17 minutes. Turn off the heat and leave the salmon in the smoker, covered, for an additional 5 minutes.
4Transfer the salmon to a cutting board. Slide a spatula between the salmon flesh and the skin, separating them, and discard the skin. Cut the salmon crosswise (against the grain) into six portions. Serve immediately.
