Hot Smoked Salmon, Teriyaki brine, with applewood.
This "hot" application of smoked salmon, brings forth the natural sweetness of salmon with a hint of apple and garlic producing a light flaky tender moist salmon, sure to turn even the most reluctant fish eater!
Prep time: 2 hours Cook Time: 2 Hours Total Preparation Time: 4 hours
1 fillet of fresh salmon
1 cup of brown sugar
1/2 cup sea salt
1/2 cup soy sauce
1 tsp of fresh cracked black pepper
3 crushed cloves of garlic
Take rinsed fillet of salmon, pat dry with paper towel and place in bowl. Premix dry ingredients and rub gently into the flesh side of salmon then drizzle half of the soy on to fish. Cover and place in fridge for two hours. Remove and rinse the fish with the rest of the soy. Place on cedar plank or aluminum foil shaped to the fish to allow for plenty of "smoke" to flow over the fish. Put in smoker for 2 hours on 200 degrees, do not pre-heat smoker, it remains moist if allowed to heat gradually.
For cold smoke or stronger teriyaki flavor, leave in brine for up to 12 hours.
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