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Description Edit

A bold combination of real salmon and teriyaki is made tangy, smoked to red-hot perfection, and served with other seafood-based dishes. Soy sauce and sake sometimes work for this too.

Ingredients Edit

Directions Edit

  1. Combine all ingredients except salmon, mix thoroughly, and let stand 1 hour.
  2. Place the salmon in brine, ensuring that all pieces are covered. Refrigerate and soak for 12 hours.
  3. Remove from brine and rinse thoroughly in cold running water.
  4. Pat the dry with paper towels and air dry in a cool place for at least 1 hour.
  5. Place the salmon in the smoker and smoke with apple and alder chips (equal amounts of each).
  6. Distribute on the racks evenly to make sure you get even smoke distribution.
  7. Smoked salmon requires approximately 1- ½ hours per pound (size of individual piece), depending on cooking temperature and desired dryness. Serve hot and plain. Garnish with the fresh cicely, if desired.

Contributed by: Edit

Cat's Recipes Y-Group

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