2 (7 oz each) salmon fillets, sushi-grade
2 teaspoons kosher salt
4 leaves fresh basil
4 sprigs fresh Italian parsley
2 tablespoons wood smoking chips
1 tablespoon raw sugar
Glass or Stainless Steel Lid
7” round cooking rack with feet
(1st day) Pat dry salmon fillets with paper towels and season both sides with salt. Distribute basil and parsley evenly over each fillet and wrap each with plastic wrap. Refrigerate overnight.
(2nd day) Remove salmon from plastic wrap and pat dry. Bring to room temperature.
Lay a sheet of aluminum foil in the skillet, then distribute wood chips and sugar evenly on top. Place the cooking rack over the chips and cover with lid. Preheat the skillet over medium-high heat for about 2 minutes or until smoke starts to escape.
Transfer salmon onto the rack, cover, and smoke over low heat for about 1 minute. Turn off heat and rest, covered, for about 5 minutes to infuse with smoke.
The smoke can stain your hands, so we recommend wearing gloves.
Bleach is an effective cleaning agent for removing built-up smoke stains on your lids.
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