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.
Martha Stewart Living, July/August 2000
  • Yield Serves 4
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  • 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.

Recipe Reviews

Reviews (2)

  • sntjo 9 Sep, 2011

    Oven, stove top, grill? And what happens to the rice?

  • mard3ll3 18 Sep, 2010

    Awesome! But can you cook that rice after and eat it with the salmon? Or is it no good and do you throw it away?