Teriyaki Smoked Salmon

Recipes

Source: Matt Pittman, HPBA Ambassador

Ingredients

  • 2 full salmon filets
  • Meat Church Honey Hog seasoning
  • 1/2 stick of butter
  • 1 cup maple syrup
  • 4 cedar or alder grilling planks
  • 2 bottles of your favorite Teriyaki marinade (I use Veri Veri Teriyaki)

Directions

  1. Prepare your smoker to a temperature of 275°F. (I recommend lighter smoking pellets for this smoke. Pecan, alder wood or fruit wood will pair nicely with the fish while not being too overpowering.)
  2. Pour the Teriyaki marinade over the salmon filets and let them sit for 2 hours in the refrigerator. It’s okay if the fish floats.
  3. After 2 hours remove the salmon from the marinade, rinse off, and thoroughly pat dry.
  4. Season the salmon moderately with Meat Church Honey Hog on the flesh side. Allow to sit for 10 minutes.
  5. Place the salmon on the grilling planks. A full salmon filet will require 2 planks.
  6. While the fish is smoking, melt the butter and mix it with the maple syrup.
  7. Pour the butter and syrup mixture over the salmon filets when the filets reach an internal temperature of 115 – 120°F.
  8. Continue cooking the fish until it reaches an internal temperature of 125 – 130°F. This smoke will take around 35 minutes at 275°F.
  9. Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!

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