Method
It's easy and impressive to smoke your own salmon. For the
last few years every Christmas I have smoked a whole side of salmon
- great to lay out on a big platter and accompany with crackers and
cream cheese for everyone to dig into! All you need is a large wok
or large, deep fry pan, a rack that fits inside, woodchips and
tinfoil.
Mix brown sugar and salt and rub all over flesh side of
salmon.
To set up the smoker, line a wok or deep fry pan with tin
foil. Place a handful of woodchips inside, then place a cake rack
on top to fit inside the wok/fry pan. Place the salmon on the rack,
cover lid with tinfoil, and place lid on top. Place smoker on top
of the element on medium heat. Smoke for 15-20 minutes or until
salmon is just cooked. This is when you start to see white beads
(of protein) ooze out of the salmon.