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Asian Smoked Salmon

Asian Smoked Salmon
  • salmon fillets (3-4 pounds)
  • 1 cup packed dark-brown sugar
  • ½ cup kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon five spice powder
  • 1 tablespoon lemon pepper
  • 2 tablespoons Oyster or hoisin sauce (we prefer Oyster)
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 2 tablespoons brown sugar or honey
  1. Rinse and pat dry salmon fillets.
  2. Apply a light sprinkle of pickling salt and refrigerate overnight.
  3. Rinse and dry thoroughly with paper towel.
  4. Allow to stand until the pellicle is formed.
  5. Place on a smoker rack atop a foil lined baking sheet.
  6. In a medium-size bowl, combine all dry ingredients.
  7. Sprinkle the mixture quite heavily onto the fleshy side of the fillet.
  8. Meanwhile, soak wood chips in warm tap water.
  9. Mix sauces and sesame oil, preferably in a blender until emulsified.
  10. Brush with the sauce mix and place in pre-heated smoker.
  11. Apply alder or your favourite smoke for about 4 hours.
  12. Be sure to brush the fillet with the sauce mixture hourly or when replenishing chips.
  13. The degree of doneness is another matter of personal taste.
  14. We prefer all smoked fish to be on the rare side but you can prepare it according to your own preferences.
  15. This is excellent as an addition to veggie stir fries or a bean sprout salad.
  16. Add it at room temperature.


Just Smoked Salmon
A division of  Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150   or Fax (360) 452-3159
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