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.
- 8 pounds salmon fillets
- 1 cup chopped or grated apples (optional)
- 1-cup non-iodized salt
- 2 gallons cold water
- 2 pounds dark brown sugar
- 1 bottle dry white wine
- 1 quart teriyaki sauce
- 6 ounces garlic powder
- 6 ounces onion powder
- 4 ounces pickling spice
- 1 ounce cinnamon
- 1 ounce mace
- 4 tablespoons oregano
- 2 tablespoons basil
- fresh cicely, optional
- Combine all ingredients except salmon, mix thoroughly, and let stand 1 hour.
- Place the salmon in brine, ensuring that all pieces are covered. Refrigerate and soak for 12 hours.
- Remove from brine and rinse thoroughly in cold running water.
- Pat the dry with paper towels and air dry in a cool place for at least 1 hour.
- Place the salmon in the smoker and smoke with apple and alder chips (equal amounts of each).
- Distribute on the racks evenly to make sure you get even smoke distribution.
- 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.