I don't eat very much of what I catch, mostly because I believe the water quality is poor.
But I do like salmon & since I got a smoker, get raving reviews on my smoked salmon.
Here's what I do
Mix together soy sauce, teriaki sauce, a couple drops of worchestire sauce, brown sugar, powdered ginger, garlic, and onion powder. When I eat it I add a healthy squirt of rooster sauce (vietnamese Sriracha sauce).
Marinate the salmon for altleast 4 hours.
Turn smoker on low (180-190dF) and add wood of choice. I have a propane smoker & use allot of wild cherry wood because I got it free, but any fruity woods good.
Smoke until the meat flakes in the thickest part, let rest in foil for 15 minute & serve on Ritz.
I've tried this with other fish and its ok, but this receipe with salmon or wild trout is the cats meow.
But I do like salmon & since I got a smoker, get raving reviews on my smoked salmon.
Here's what I do
Mix together soy sauce, teriaki sauce, a couple drops of worchestire sauce, brown sugar, powdered ginger, garlic, and onion powder. When I eat it I add a healthy squirt of rooster sauce (vietnamese Sriracha sauce).
Marinate the salmon for altleast 4 hours.
Turn smoker on low (180-190dF) and add wood of choice. I have a propane smoker & use allot of wild cherry wood because I got it free, but any fruity woods good.
Smoke until the meat flakes in the thickest part, let rest in foil for 15 minute & serve on Ritz.
I've tried this with other fish and its ok, but this receipe with salmon or wild trout is the cats meow.