RECIPE

Hot Smoked Salmon or Chicken

Serves: 6
Prep: 3-5 minutes
Cooks In: 15 minutes

Hot Smoked Salmon or Chicken

Smoking your own fish or chicken is so much easier then you might think! You don’t need any special equipment, and the end result is SO much tastier and often healthier than the supermarket version!

It’s easy to make hot smoked fresh salmon or chicken yourself using these simple instructions – you don’t even need a smoker; make one with a wok or large deep fry pan, a cake rack that fits inside and tinfoil. Wood chips that are suitable for smoking food can be found at any store that sells BBQ equipment, like The Warehouse, or any outdoor, hardware or fishing store (just check they’re untreated wood chips). You can experiment with different types of wood to get different flavours! Once you’ve smoked your own food once, you can try lots of of other foods – like other meats, garlic, tomatoes, eggplant…lots of different things! This is a great alternative to buying smoked meat such as salmon or chicken from the supermarket that are often loaded with preservatives and additives!

Check out the video below where I smoke chicken then use it in a delicious mango and avocado smoked chicken salad.

Ingredients

Print Recipe

Salmon

  • salmon fillet 800g (about half a side of salmon), pin-boned
  • brown sugar 2 tablespoons
  • salt 1 teaspoon
  • wood-chips small handful

Chicken

  • boneless skinless chicken thighs or breasts 6 thighs or 2 breasts
  • brown sugar 2 tablespoons
  • salt 1 teaspoon
  • wood-chips handful

Method

Salmon

  1. Mix brown sugar and salt together and rub on the flesh side of the salmon.
  1. To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan. Cover the wok/fry pan lid with tinfoil and place on high heat (gas, electric or induction).
  1. After a few minutes the woodchips will be smoking. Place the salmon on the rack inside the smoker, skin side down, replace lid and lower heat. Smoke for 12-15 minutes or until salmon is just cooked through.

Chicken

  1. Follow the same instructions above for the salmon. Check if cooked through after 15-20 minutes, if not replace cover and smoke a further 5 minutes.

 

Nutritional Information Per Serving
Kilojoules
1113/535
Calories
263
Carbs
2.9/2.8 g
Sugar
2.9/2.8 g
Total Fat
16.0/4.4 g
Protein
27.6/19.3 g

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