Hot smoked salmon from Barefoot Contessa Foolproof: Recipes You Can Trust (page 83) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh dill sauce; Parmesan fennel gratin; Crusty basmati rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on February 02, 2019

    I had to convert this for a gas grill. I had one side on high and the other off. I put the wood chips in the pan on top of the grill grate on the cool side, and the salmon next to the pan. Did not need to add more wood chips. They didn't really smoke, maybe due to soaking (bag recommended not soaking them for a gas grill, so next time I'd try that). The method sort of worked, but the salmon didn't have much smoky flavor or typical smoked texture. The part of the salmon near the hot side cooked more than smoked, so ended up slightly overdone. Skin stuck to the grill - would place on foil next time. Good flavor, but not better than regular grilled salmon and a lot more work.

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