Smoked Salmon in Wok

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

750 g salmon fillet (s), fresh
30 g tea, reen, non-fermented or smoked

Instructions

Remove the skin of the salmon fillet. Rinse the fillet with cold running water and dry it well. Peel off the remaining bones and divide the fillet into 6 equal portions.
Line a wok with aluminum foil. Add the tea and heat on the stove until it begins to smoke. Spread the fillet portions all around on the wok rack and cover.
Reduce the heat a little and smoke the fillets warm for about 30 minutes. During this time, set the extractor hood to full power.
Season the salmon fillets to taste and serve lukewarm

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.