This is a tricky one to get right, and depending on the stove, and the pot you use, you may need to tinker with the recipe a little.
What you need.
Salmon steaks, 4 is a nice number
Oak, hickory or apple wood chips (sold in the BBQ section)
Brine (salty water)
Tin foil
A large stock pot, with a lid.
First thing. mix up a cold brine, with as much salt as you can dilute.
Leave the salmon in the brine for about an hour. No longer, or it’ll get too salty, and too dry.
Next, time for smoking. On the bottom of the stock pot, put some tin foil. on top of the tin foil, put a layer of wood chips. Put the pan on a high heat with the lid on. Eventually, it will start to smoke. This is good.
Make some long strips of foil, folding it over so that it’s a ribbon about the same width as the salmon (12 inches long, 3 inches wide). You’ll need one for each piece of salmon. Put the salmon on the middle of the foil and fold the rest up to make a handle.
Open the lid of the smoking pot, drop the salmon on top of the wood chips. You’ll probably be able to get four side by side.
Put the lid on quickly, other wise the house will smell of smoke for days.
Leave it in there for 8 minutes, then retrieve it. (This is where the foil handles come in useful.)
Serve immediately, with a hollandaise sauce, or salsa verde. It’s great as a starter or main.