We'll leave cold-smoked salmon to the professionals, but hot-smoked salmon is pretty easy to achieve. Salt a side of salmon generously and chill for at least three hours, uncovered. Set a cast iron pan on a hot grill—you can choose to do this indoors if you don't have a grill—and add 2 cups of wood chips to the skillet. As soon as the wood is charred, add a few spices and other aromatics, then place a rack over the cast iron. Place the fish on the rack and then cover the whole thing.
Cook over medium heat for about 8 minutes, then reduce the heat to low and continue to smoke for 10 to 15 minutes.To get that grill-like char in the months when it's too cold for outdoor cooking, opt for cooking salmon under your oven's broiler., the salmon is marinated in a mix of honey and soy sauce, but again, salt and pepper will get the job done if that's more your vibe.
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