Recipe: Hot smoked salmon in my Char-Broil Digital Electric Smoker

Today I’m experimenting with a new piece of cooking kit – yes, again. And it’s a serious one – the Char-Broil Digital Electric Smoker. A shiny, stylish oven where you can cook and smoke to your heart’s content.

We’ve been having a lovely October in London and would you believe it was even warm enough to eat al fresco one recent weekend. So we invited some friends over and I experimented with hot smoking a large fillet of salmon. My long-suffering friends do have to put up with a lot of test dishes from my kitchen.

This time they were certainly winners as this smoked salmon is one of the nicest things I’ve served up. Wonderfully moist with a touch of sweetness from the honey and sugar, a salty hint from the soya sauce and that wonderful smokiness finishing it off. I used apple wood chips which created quite a bit of smoke and certainly intensified the flavours. And doesn’t it look amazingly professional. I was so impressed with the way it turned out.

Find out more about this fabulous smoker by clicking here.

Char-Broil: salmon

The beautiful smoked salmon nestling on a bed of rocket

Honey and soya hot smoked salmon

Serves 6 as a starter

800g fresh salmon fillet

3 tbsps brown sugar

3 tbsps soya sauce

3 tsps honey

To serve

1 bag fresh rocket

2 lemons, quartered

8 cherry tomatoes

Rinse the salmon fillet under cold running water and pat dry with kitchen roll.

Mix together the sugar, soya sauce and 2 tsps of the honey.

Spread thickly over both sides of the salmon.

Cover and leave in the fridge for at least three hours, ideally overnight, turning occasionally.

Remove from the fridge at least an hour before putting it into the smoker and drizzle with the remaining honey.

Add your wood chips to the drawer – I used apple wood.

Prepare your smoker to a temperature of 121C.

Place the fillet flesh-side down on the grates.

Smoke for one hour.

Remove the grate from the smoker (using oven gloves so you don’t burn your hands!), place a baking tray on top of the fish and then flip the fish and grate so the baking pan is on the bottom with the fish on it.

Refrigerate until you are ready to serve.

Serve on a bed of fresh rocket with cherry tomatoes and lemon wedges.

Char-Broil: Smoker

The stylish smoker is a great addition to any kitchen

 

Char-Broil: Smoker

There’s plenty of space for plenty of smoking

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