Making the smoked salmon that you buy in the supermarket is a long process that requires specialist equipment and a lot of outside space. This quicker hot-smoked version can be done in most home kitchens and requires nothing more than a baking tray with a rack and some wood chips. Hickory, oak or applewood chips are ideal for smoking salmon and will all lend a slightly different flavour to the fish, so it’s worth experimenting. Rubbing the salmon fillets with oil before cooking gives the smoke something to stick to and intensifies the flavour.