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Hot Smoked Salmon

Create a smoker by filling a shallow pan with a mix of white rice and herbs and laying metal skewers across the diameter.

Hot Smoked Salmon

Source: Martha Stewart Living, July/August 2000


  • 2 1/4 cups white rice
  • 3 tablespoons dried rosemary
  • 3 tablespoons dried dill
  • 1 one-pound salmon fillet, cut into 4-ounce pieces
  • Kosher salt and freshly ground black pepper
  • 4 large radicchio leaves
  • 1/4 cup Arugula Pesto


  1. Fill a paella pan or flat-bottomed wok with enough rice to make a 1-inch layer. Mix the herbs into rice.

  2. Season the salmon with salt and pepper. On a grill rack or 8 skewers large enough to overhang the rim of the pan and sprayed with cooking spray, place the fillets and cover with a dome-shaped lid.

  3. Cook the salmon over moderately low heat for about 15 minutes, or until firm to the touch. Place each fillet in a radicchio leaf and drizzle pesto over them.

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