This Teriyaki Smoked Salmon is a delectable and savory dish that combines the rich flavors of teriyaki sauce with the smoky goodness of perfectly cooked salmon. This smoked salmon is easy to prepare and makes a great weeknight dinner.
In a previous life, before I was married with children, I worked at a remote fishing lodge in Alaska. At the lodge, we fished offshore for Halibut, Ling Cod, and Rockfish during the Summer. In the fall we switched our focus to the countless rivers and streams we had access to and fly fished for coho salmon.
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Smoked Salmon
We caught a lot of fish in Alaska, and we ate A LOT of fish. When you eat halibut, salmon and Dungeness crab every day, you're forced to get creative.
I have prepared salmon a number of different ways, but my favorite is this simple teriyaki smoked salmon recipe that I'd like to share with you.
If you're looking for an easy way to make salmon on your pellet smoker, you've found it!
Recipe Rundown
| Prep Time: | 10 minutes |
| Smoke Time: | 2 hours |
| Smoker Temperature: | 200° F |
| Internal Temperature: | 135-140° |
| Wood Pellets: | Maple, Cherry, Apple, Pecan, or Blend |
| Servings: | 4-6 |
Ingredients Needed
- Salmon- I prefer fresh wild caught salmon versus farm raised or frozen. But whatever you can find works. Just make sure to look for portions or filets that are thicker with a vibrant color.
- Soy Sauce- This condiment has a complex depth of flavor that can range from salty and savory to slightly sweet.
- Vinegar- Here we need a little acidity to balance the sweetness from the brown sugar and honey. I used white vinegar but rice wine vinegar would be fine, too.
- Honey- This adds a little thickness to the glaze along with natural sweet flavors.
- Brown Sugar- Adding brown sugar to the glaze gives a sweet taste, a nice color, and adds a nice finish to the salmon.
- Ginger- I added some fresh grated ginger because I love both the spicy and slightly sweet flavor profile. If you don't have any fresh ginger, you can opt for ground ginger.
How to Make this Teriyaki Smoked Salmon Recipe
Step 1: Prepare teriyaki glaze. Combine the brown sugar, soy sauce, ginger, vinegar, and honey in a bowl and whisk it up.
Step 2: Brush salmon with glaze. Brush each portion with the glaze, both the tops and sides.
Step 3: Smoke. Transfer the salmon the pre-heated smoker and smoke at 200° F.
Step 4: Brush again. After the first hour, brush with the rest of the glaze. And continue to smoke until the salmon is cooked to your liking. See below.
Internal Temperature of Salmon
I personally like to pull the salmon when the internal temperature reaches 135 degrees F. The texture is more tender and will not be dry. This is about a medium temperature from 135-140°. Although the FDA recommends 145 degrees.
Once finished to your liking, pull the salmon off and enjoy warm with your favorite sides. I like it with some smoked zucchini and rice for a full well balanced meal!
Teriyaki Smoked Salmon
Ingredients
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp white vinegar
- 1 tsp fresh grated ginger
- 1 tbsp honey
- 2 Salmon Portions about 2 lbs.
Instructions
- In a large bowl mix together the brown sugar, soy sauce, vinegar, ginger, and honey. Whisk until combined.
- Brush the tops and sides of the salmon with the teriyaki glaze.
- Transfer the salmon to the smoker and place on your grill grate skin side down, and smoke at 200° F for 1 hour.
- After the hour, brush the salmon with the remaining glaze.
- Continue to smoke until your desired internal temperature is reaches. I prefer 135-140°F. (approximately 2 hours total)
- When finished, pull the salmon off and enjoy warm.
I liked the story you added in. Nice to hear something on the personal side and not just delicious recipes! ?
Does it not need to be soaked in a brine mixture first? most smoked salmon recipes call for that.
What happened to the other salmon recipe that was like a brine but for only 30 min in frig. Had no ginger or vinegar