A delicious, flavorful, and mild smoked salmon recipe
- 10lbs of salmon fillets
- 1 1/2 cups of rock salt
- 1x 2lb bag of brown sugar
- 1/4 cup minced garlic
- 1/2 cup yoshidas teriyaki sauce
Cut salmon fillets into pieces 1-2 inches wide put into a big mixing tub and mix all ingredients and fish together. Let stand for 1-2 hours or until it juices up then stir it around using rubber gloves and make sure to mix well. Put the tub in the refrigerator for 24-36 hours mixing every few hours.
Once the fish is ready rinse it off and pat the fish dry and put it on the smoker racks. I like to add ground pepper and powdered garlic to the top of the pieces before smoking. I have a propane smoker that I set on 220 degrees and it takes about 2 hours or so depending on how thick the fillets are.
Once the fish is firm to the touch and golden brown it is done. Let cool and enjoy.
