Smoked Teriyaki Salmon
A Japanese-inspired smoked salmon with a sweet and savory teriyaki glaze. The combination of soy sauce, mirin, and brown sugar creates a glossy crust. Apple wood smoke rounds out the flavor harmoniously.
Ingredients(for 1 kg)
Instructions
Preparation
2 hoursMix soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Rub the salmon with sea salt and marinate in the mixture for 2 hours in the refrigerator.
Pellicle Formation
30-60 minutesRemove the salmon from the marinade, pat dry, and place on a rack at room temperature for 30 to 60 minutes until the surface feels slightly tacky.
Smoking
2-3 hoursPreheat the smoker to 80-100 °C using apple and cherry wood. Place the salmon inside and smoke until a core temperature of 62-65 °C is reached. During the last 30 minutes, brush on the remaining marinade as a glaze.
Resting
10 minutesRemove the salmon from the smoker and allow it to rest for 10 minutes before serving or packaging.
Pro Tip
Apply the teriyaki glaze every 10 minutes during the last 30 minutes of smoking to achieve a glossy, caramelized surface.
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