Smoked Salmon in a Wok

"This is one of Martin Yan's recipes that I found to be an elegant smoked salmon. The salmon is easy to prepare and to smoke. A good heavy duty WOK with a lid is necessary. Chinese Oolong tea is a very good black tea that can be used if available in your area."
photo by William Uncle Bill photo by William Uncle Bill
photo by William Uncle Bill
photo by William Uncle Bill photo by William Uncle Bill
Ready In:




  • In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
  • If using frozen salmon, thaw before using.
  • Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
  • Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK.
  • In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture.
  • Spread mixture evenly in bottom of foil lined WOK.
  • Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
  • Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
  • Place the marinated salmon strips on the wire rack, skin side down.
  • Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time.
  • Check for doneness with a fork; salmon should flake easily.
  • Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
  • In a small bowl, stir together cornstarch and cold water until smooth.
  • Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
  • Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
  • Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.

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I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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