Roylene’s Teriyaki Smoked Salmon
This is a recipe that I made up myself. It is always a hit at parties.
  • 2 cups teriyaki sauce
  • 2 cups pineapple juice
  • 2 cups dry white wine
  • 2 cups brown sugar
  • ¼ cup cracked black pepper
  • 2 salmon fillets cut to size
  1. Mix all the ingredients till the sugar has dissolved.
  2. Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
  3. Take the salmon out of brine and place skin side down on racks.
  4. Rub a little brown sugar in to the meat and let it drip dry for one hour.
  5. Heat up smoker and add alder chips with a little mesquite.
  6. Smoke till fish has developed a nice glaze over the top and the meat is flakey but not dry.
  7. Remove from smoker and let air dry till cool.
  8. People always rave about this recipe and request it at parties.
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