Go Back
Smoked salmon on a plate with a lemon wedge on top.

Stovetop Smoked Lemon-Pepper Salmon

I like to serve this hot-smoked salmon with a rice and cucumber salad. These directions use the Camerons stovetop method, not an electric pellet smoker.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 people
Course: Main Dish
Ingredients Method Notes

Ingredients
 

  • 2 skin-on salmon fillets, about 6 ounces (170g) each and ¾ to 1 inch (2 to 2.5cm) thick
  • Freshly ground black pepper, to taste
  • Lemon juice, to taste

Equipment

  • 1 ½ tablespoons food-smoking alder chips for the Camerons smoker

Method
 

  1. Add the chips to the smoker base, then fit the drip tray and rack.
  2. Arrange the salmon skin-side down. Add pepper and lemon juice.
  3. Smoke over medium heat, closing the lid when smoke appears. Allow about 25 minutes, checking earlier for small fillets. Cook to 145°F (63°C) in the thickest part.

Notes

  • Follow the ventilation instructions and allow longer if needed.
  • This is cooked salmon, not cured or cold-smoked salmon.