Sunday, May 18, 2008

Smoked Salmon.. James way

1-2 pound Salmon Fillet (skin on)
tons of brown sugar
enough teriyaki sauce to moisten but not liquefy the brown sugar (make into kind of a paste)

Get your smoker up to temp (about 220-250) then place the rinsed salmon on a sheet of tin foil. Next mound the brown sugar on, when you think you have enough put some more because I said mound the brown sugar. Next sprinkle on some teriyaki to wet down the brown sugar, it is ok if some of the brown sugar is dry because when the fish cooks it will release some oil and that will melt the brown sugar.

Next smoke the salmon until it turns a golden color and you can see small amount of white stuff (umm creamy fat) coming from the grain in the meat. It takes about 45min to 1 1/2 hours depending on how hot the smoker is.

If you can keep your self from eating it all before it cools it tastes even better when cold out of the fridge the next day.