Smoked fish in the oven
Description
Use wood chips such as alder, apple, cherry, oak, or maple. Since ovens vary in heat, carefully monitor the smoking process to avoid bitterness in the fish. The same applies to the type of fish. For example, salmon has a rather delicate texture and therefore requires less cooking time compared to other fish varieties.
Instructions
- 1
Step 1
1. Cut the salmon fillet into equal large pieces. In a large bowl, mix salt, sugar, soy sauce for flavor (optional), and 1 liter of cold water. Pour the solution over the fish and let it cure for 8 to 12 hours.
- 2
Step 2
2. Remove the fish from the brine and dry it thoroughly. This is important. Then set up a makeshift smoker. Take a suitable container, such as a deep pan with a thick bottom. I'm using a wok. Line the wok with foil, letting the edges hang over about 15 cm on each side. Place wood chips on the bottom, and put a round rack on top. I'm using a cake cooling rack, but a steamer rack or similar will work too.
- 3
Step 3
3. Place the fish on the grill with the skin side down and seal the ends of the foil as tightly as possible. Cover with a lid on top.
- 4
Step 4
4. Place in the oven for 25-30 minutes at a temperature of 95-100 degrees. It also depends on the type of fish you are smoking and how done you want the fillet to be.