Sticky Teriyaki Smoked Salmon
A delightful fusion of sweet and savory, this Teriyaki Smoked Salmon brings together the rich flavors of Asian cuisine with the smoky aroma of perfectly cured salmon.
Equipment
- 1 smoker preheated to 225°F
- 1 mixing bowl medium
- 1 basting brush
Ingredients
Teriyaki Glaze
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil
Salmon
- 2 lbs salmon fillets
- Sesame seeds for garnish
- Chopped green onions for garnish
Instructions
Preparation
- In a medium bowl, combine soy sauce, brown sugar, garlic, ginger, and sesame oil. Whisk until well combined.
- Place the salmon fillets in a shallow dish. Pour the marinade over the salmon, ensuring all pieces are well-coated. Cover and refrigerate for at least 30 minutes.
Cooking
- Set the smoker to 225°F and add preferred wood chips, like alder or hickory, for a rich, smoky flavor.
- Remove salmon from the marinade and pat dry. Place on the smoker rack, skin side down, and smoke for about 50 minutes, or until the internal temperature reaches 145°F.
Finishing Touches
- Brush the smoked salmon with reserved teriyaki glaze and smoke for another 5 minutes to set the glaze.
Serving
- Remove the salmon from the smoker, let it rest for a few minutes, then garnish with sesame seeds and green onions. Slice and serve immediately.
Storage
- Place any leftover salmon in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Use a cedar plank for added flavor. Ensure salmon is dry before smoking for a better glaze.
Ingredient Substitutions: Substitute brown sugar with honey or maple syrup. Use tamari for a gluten-free option.
How to Serve: Pair with jasmine rice or a cucumber salad.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat gently to maintain texture.
Make-Ahead Tips: Marinade can be prepared a day ahead. Salmon can be marinated overnight for deeper flavor.
Ingredient Substitutions: Substitute brown sugar with honey or maple syrup. Use tamari for a gluten-free option.
How to Serve: Pair with jasmine rice or a cucumber salad.
Storage & Freshness: Store in an airtight container for up to 3 days. Reheat gently to maintain texture.
Make-Ahead Tips: Marinade can be prepared a day ahead. Salmon can be marinated overnight for deeper flavor.