Wok Smoked Salmon

1. 1

   Combine sugar, salt and pepper.

2. 2

   Rub salmon on all sodes with the mixture.

3. 3

   Cover and chill overnight.

4. 4

   When ready to cook, line a wok and its lid with foil.

5. 5

   Put the wood shavings or dried chile in the bottom, and put a rack in for the fish to sit on.

6. 6

   Heat the wok until the shavings just begin to smoke.

7. 7

   While the wok is heating, pat the salmon dry with paper towels and brush with the oil.

8. 8

   Set the salmon on the rack, either by itself, or on a plate that you think will stand the high heat.

9. 9

   Turn the burner down slightly and heat-smoke the salmon until you get the desired doneness, usually a minimum of 10 minutes.

10. 10

    Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.