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Home Cooking


Hot smoked fish in a gas oven?


Home Cooking 17

Hot smoked fish in a gas oven?

wlark | May 17, 2007 01:15 AM

I am out to recreate an amazing dish that I was served at a dinner party. The recipe in question is a hot smoked wild salmon, which was smoked in a regular outdoor grill using some combination of wood chips that had been soaked in water and then placed over hot coals in the grill. The result was spectacular. The fish tasted of the wood flavors and was perfect to eat right away. I don't think that this method preserves the fish and that is not what I want to do anyway.

My dilemma is that I live in a very small apartment. Thus I do not have a grill and don't have the money to buy a stove top smoker or any other type of indoor smoker, also I must note that the ventilation is poor in my apartment. I was thinking that maybe I could line the bottom of my gas oven with aluminum foil and place water soaked wood chips on top of the foil and then could slowly smoke the salmon directly on the oven racks at around 200 degrees. Would this work? How long would it take?

I am not a very experienced cook and this may seem like a totally ludicrous idea, but I am just dying to relive the flavors of that perfect salmon. Any suggestions or recipes would be greatly appreciated. Thanks

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