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Home-smoked salmon

With Nadia Lim 


800g salmon fillet (about half a side of salmon), pin-boned

2 tablespoons brown sugar

1 teaspoon salt

Small handful woodchips


Mix brown sugar and salt together and rub on the flesh side of the salmon.

To set up the smoker; line a wok or deep fry pan with tin foil. Place a small handful of woodchips inside, then place a cake rack on top to fit inside the wok/fry pan.

Cover the wok/fry pan lid with tinfoil and place on high heat (gas, electric or induction). After a few minutes the woodchips will be smoking.

Place the salmon on the rack inside the smoker, skin side down, replace lid and reduce to low medium heat. Smoke for 15 minutes or until salmon is just cooked through.