If you had already used enough chips/wood to flavor your fish and were just finishing it off with no smoke and had to use the oven versus your smoker I do not see where that would make much if any difference as long as you kept the temp of the oven the same as what your smoker would have been.fishinmike said:My smoker broke during the cooking portion of smoking some salmon.
I actually like to finish my smoked salmon in the over becuase I think it turns out a little less dry. You got more control with the oven temps.fishdigme said:The smoke is what adds the flavor to the salmon. I have a feeling it will dry out the salmon in the oven but it sounds like you have no choice. Good luck and I will be interested to see how it turns out.