Another Smoking Disaster - Part 4

My stovetop smoker

This was all my fault.  First I used sub standard ingredients.  Previously frozen salmon fillets (about 6oz each) The texture and color…ah…not good when I opened them up.  I had semi high hopes for them since they were vacuum-sealed.  The texture was mushy and the color too orange they looked like they had been frozen…DUH.  The package said wild Coho Salmon so like I said I crossed my fingers.  The second thing?  I completely over cooked them, but at least the color improved to a lovely salmon pink inside, since I DID overcook them.

Too orange and mushy in texture

 I used a ¼ cup of wood chips, which, again, was a little too much.  The smoky flavor wasn’t BLICH, UGH, ICH, but still had an aftertaste I didn’t care for rather than a subtle flavor.

  I seasoned the fillets with a mixture of paprika, cumin, coriander and brown sugar, which was nice…but the 15 minutes cooking way way too long.

All in all I’m beginning to wonder how much I really like smoked foods at all and maybe I got caught up in an Emeril Tale as I watched him BAM this and BAM that.

Too dry - my fault

But I’m not going to give up just yet and will give it another go later in the week.  I’m afraid I might have to go back to my comfort ingredient…poultry.  If that doesn’t turn out to my liking I might turn the smoker pan into an herb garden.  Which reminds me to get my AeroGarden pump fixed…another ill-fated bright idea.

Previous posts on stove top smoking or not...

Friday Routines - Smoked Chicken Legs And Thighs - Part 3

Stovetop Smoking 101 - How Not To Smoke A Mushroom - Part 2

Bright Idea #1 - Stovetop Smoking - Part 1