To order ingredients or smoking accessories from our ordering menu, please enter the teepee below.
Roylene’s Teriyaki Smoked Salmon
Roylene’s Teriyaki Smoked Salmon
Author: Roylene Rangel Hillsboro, OR
This is a recipe that I made up myself. It is always a hit at parties.
Ingredients
- 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
Instructions
- Mix all the ingredients till the sugar has dissolved.
- Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
- Take the salmon out of brine and place skin side down on racks.
- Rub a little brown sugar in to the meat and let it drip dry for one hour.
- Heat up smoker and add alder chips with a little mesquite.
- Smoke till fish has developed a nice glaze over the top and the meat is flakey but not dry.
- Remove from smoker and let air dry till cool.
- People always rave about this recipe and request it at parties.
