Stovetop-Smoked Spiced Salmon with Coriander-Mustard Rub
- 1 tablespoon whole coriander seeds
- 1 1/2 teaspoon whole mustard seeds
- 1/4 teaspoon whole black peppercorns
- 1 clove garlic
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1 (2.0-pound) fillet farm-raised salmon, skinned
- 2 tablespoons apple or cherry wood smoking chips
In a small skillet over medium-high heat, toast coriander seeds, mustard seeds and peppercorns until fragrant and a few begin to pop, 1 to 2 minutes.
Transfer spices to a small food processor or mortar.
Add garlic and oil and process or pound with a pestle into a grainy spice paste.
Rub the paste on both sides of salmon fillet, and season with salt. If one end of the fillet is thinner than the other, tuck the thin end under the fillet to create one thickness for even cooking.
Optional: If desired, let salmon marinate with the rub for an hour or so before cooking for more intense flavor.
Place the base of the smoker on the stovetop over medium heat.
Add smoking chips, then the tray fitted with the grate.
Place salmon on the grate and slide on the cover.
Smoke 18 minutes for medium or until salmon is just cooked through to the center.
Remove salmon from the heat and allow to rest 5 minutes before serving.
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- 1 tablespoon whole coriander seeds
- 1 1/2 teaspoon whole mustard seeds
- 1/4 teaspoon whole black peppercorns
- 1 clove garlic
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1 (2.0-pound) fillet farm-raised salmon, skinned
- 2 tablespoons apple or cherry wood smoking chips