Stovetop Smoked Salmon
Stovetop smoked salmon is a simple indoor smoking method that infuses a salmon fillet with cherry wood smoke and finishes it with a zesty lemon butter sauce, requiring no traditional smoker.
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Stovetop smoked salmon is a simple indoor smoking method that infuses a salmon fillet with cherry wood smoke and finishes it with a zesty lemon butter sauce, requiring no traditional smoker.
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Place a small amount of wood chips in the bottom of the stovetop smoker pan.
Place the drip tray over the wood chips. For easier cleanup, line the drip tray with aluminum foil.
Set the cooking rack on top of the drip tray.
Place the smoker on a stovetop burner over medium heat and wait for it to begin smoking.
While the smoker heats, generously season the salmon fillet on a cutting board.
Arrange lemon slices on top of the seasoned salmon.
Once smoke is visible, carefully place the salmon onto the cooking rack inside the smoker.
Cover the smoker with its lid and let it cook until the salmon is tender and cooked through.
Once cooked, remove the salmon from the smoker and transfer to a cutting board.
Pour melted butter over the hot salmon. You can add a squeeze of fresh lemon juice to the butter if desired.
Flake with a fork and serve immediately.
Store cooled smoked salmon in an airtight container in the refrigerator for up to 4 days. Reheat gently at 275°F for 8–10 minutes or serve chilled.
stovetop smoker · meat thermometer
Yes. Oak, hickory, and alder are excellent alternatives to cherry wood. Avoid softwoods like pine. Soak chips in water for 30 minutes before use for better smoke production.
The salmon should flake easily with a fork and reach an internal temperature of 145°F. Cooking time typically ranges from 12–18 minutes depending on fillet thickness.
A standard stovetop smoker (12–14 inches long) accommodates a 1.5 lb fillet. Larger fillets may require splitting or a bigger smoker box.
Yes. Smoke the salmon up to 2 days ahead, refrigerate in an airtight container, then gently reheat in a 275°F oven for 8–10 minutes or serve cold.
Absolutely. The cooked salmon keeps refrigerated for 3–4 days and works well in salads, grain bowls, or as a standalone protein.
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