How to Smoke Food Indoors

Step 1: Rub a Salmon
Make a dry rub with salt, coriander, fennel and cumin seeds, bay leaves, chilies, paprika and really rub onto a salmon filet. Let sit for 5 minutes then rub a bit on the skin side. You will remove the skin later so it need not be as intense.

Step 2: Wood Chips
Soak some wood chips in water for about 2 hours. This will prevent them from catching on fire.

Step 3: Baking Tray
Fill the bottom of a fairly deep baking tray with your wood chips and place it over two burners on your cook top. Place an aluminum tray on top of the chips; this is to catch any juice that may fall from the salmon. Place a roasting tray that will sit on top.

Step 4: Smoke not Fire
Turn on your heat, as you see smoke start to wisp up, adjust the heat; we want smoke not fire.

Step 5: Smoke It
Pick up your salmon, dust off any extra seasoning and place it in the center of your tray. Next get a piece of aluminum foil large enough top easily cover the entire tray. Turn off your heat, and using a cloth over the foil, tuck and seal the foil all around the baking tray. Turn your heat back on. Cook for 10-15 minutes.

Step 6: Smoked Veggies
Fit an aluminum foil insert into a the bottom of a double sauce pan, put in your wood chips, put on the lid and heat.

Step 7: Smoke
When that starts to smoke, put your vegetables into the top piece but before placing them in the bottom, fold over some more aluminum foil to add an extra barrier between the veggies and the wood chips. Cook for 15 - 20 minutes.

Step 8: Salmon
The salmon should be done. Turn off your flame and let rest for a minute or two. Remove the foil. With oven mitts, remove the salmon tray----turn the tray and flip the salmon over, if it's cooked the skin should come right off. Once the skin is removed lightly scrape along the surface removing the bloodline.

Items You'll Need for this GMC Trade Secret

• Salmon Filet w/Skin
• Vegetables
• Baking Tray
• Rack
• Wood Chips
• Double Sauce Pan
• Aluminum Foil
• Aluminum Tray