Smoking sounds so intimidating and time consuming, right? We're here to tell you it's not. You don't even need a stove top smoker. We used Amanda's wok, lined it with foil and set the fish on a round cake rack set above the wood chips. After sealing the wok with more foil, we simply turned on the burner and let it smoke away. (It does help to have a good fan above your stove.) The salmon, which is brined before smoking, emerges from the smoker taut and bronzed, infused with five spice powder, salt, sugar and soy sauce. You can also broil or grill the salmon if you want to skip setting up the smoker -- you just won't get that rich woodsy flavor. Then it's up to you to either leave the salmon whole or break it into bits to mix with soba noodles, tatsoi and a kicky ginger dressing. This recipe is from Cheese1227. Photo by Sarah Shatz.

Hot Smoked Salmon

Ingredients

• 1/2 pound fillet of salmon (I used wild caught sockeye, because the color is lovely.)
• 1/4 cup cup kosher salt
• 1/3 cup turbinado sugar
• 3 tablespoons soy sauce
• 2 teaspoons Chinese Five Spice

Directions

• Cut salmon fillet lengthwise in two even pieces.
• Combine salt, sugar, say sauce and Chinese five spice with 1 quart of warm water and stir until sugar and salt are dissolved. Let fish sit in this brine for one hour at room temperature.
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