Smoked Teriyaki Salmon

[barkonbutts]

So got some nice Salmon the other day at the fish market. Came home and put it in some Teriyaki Sauce to marinate while at work.




Came home fired up the smoker to 300* using cherry wood today. Put down the frogmats so the fish does not stick and place each piece on the smoker with a few scallions on top for added flavor.



While that was cooking I made some Teriyaki mushrooms as well. Oh these are great. saute in butter and then dump in some teriyaki sauce for 5 minutes at end of cook.



Took the salmon to 125* and took off and let rest for about 15 minutes. Here it is off the Yoder.


While it was on I smoker I tossed on some asparagus as well..a few smoked veggies...mmmmm

Finally all plated up. What a great meal. First time I have really smoked fish. have mainly been a grill or baked or fried... well as usual... smoke always makes meat taste better!!



Thanks for looking and have a great night!!

[gmotoman]

Good work sir. I don't temp fish I use the flake test. press with a fork if it flakes it's done. I really like the combo of teriyaki and salmon.

[Ryan]

Hmmm, I've got some time off if I leave now I could be there tomorrow night. Looks really good as usual!

[Fishawn]

Brian, first of all, hats off to you my man for continuing to post some of the finest cooks on Smoked-Meat ...... Seems like just aboot every day, you are posting some Awesome looking grub & inspiring a lot of us in several ways..... for all your great cooks & keeping it rolling here

[barkonbutts]

Brian, first of all, hats off to you my man for continuing to post some of the finest cooks on Smoked-Meat ...... Seems like just aboot every day, you are posting some Awesome looking grub & inspiring a lot of us in several ways..... for all your great cooks & keeping it rolling here

Thanks Scott! Just trying to do my part in making this forum a great place!

[1Cavman]

Most excellent...
Nice plated pic

[Otis857]

Looks great Brian. I like the teryaki mushrooms idea too. I'd go for that anytime!

[erain]

At first i was thinking that teriyaki on salmon may be a bit over powering. but thinking aboot it more i now want to give that a go. not a typical smoked salmon but a smoke cooked meal, i do a recipe different but cooked same manner. a rum smoked salmon(i think its a raichlen creation) but on indirect heat in a weber you can pretty much set your watch at 20 minutes flat and comes out perfect every time.

Great plated picture and those shrooms look excellent as well. curious as to what you use for terriyaki sauce. there are so many out there. I also want to echo what Fishawn said about you contributing some great smokes!

i dont temp my fish either, i find a mid thickness area and when it just starts flaking it comes off. the thicker sections will be cooked by residual heat. one thing i cannot stand is overcooked fish. it really destroys both the flavor and texture in a huge way. i do find it interesting to put a temp to it, could really come in handy when busy doing other things. I think i am going to start either sticking a probe in the fish and finding what my preffered doneness temp is instead of relying on the visual. maybe i will have to break down and get a thermo pen. anyway, again great job!

[Vermin99]

very nice looking salmon!!

[dales133]

Yea that looks awsum

[barkonbutts]

Most excellent...
Nice plated pic

Thanks Rich!

At first i was thinking that teriyaki on salmon may be a bit over powering. but thinking aboot it more i now want to give that a go. not a typical smoked salmon but a smoke cooked meal, i do a recipe different but cooked same manner. a rum smoked salmon(i think its a raichlen creation) but on indirect heat in a weber you can pretty much set your watch at 20 minutes flat and comes out perfect every time.

Great plated picture and those shrooms look excellent as well. curious as to what you use for terriyaki sauce. there are so many out there. I also want to echo what Fishawn said about you contributing some great smokes!

i dont temp my fish either, i find a mid thickness area and when it just starts flaking it comes off. the thicker sections will be cooked by residual heat. one thing i cannot stand is overcooked fish. it really destroys both the flavor and texture in a huge way. i do find it interesting to put a temp to it, could really come in handy when busy doing other things. I think i am going to start either sticking a probe in the fish and finding what my preffered doneness temp is instead of relying on the visual. maybe i will have to break down and get a thermo pen. anyway, again great job!

Yeah I hear on this as far as temps go... 1st time smoking fish I was not sure so I looked up what others said was a good temp as went with it... tuned out perfect.. I hear ya on the dry stuff... that make fish awful!!

As for the teriyaki.. I have been using Hoser's version.. man it is good! You can control what goes in it which is always a good thing...Enjoy! Thanks again!

[Ted]

Nice looking salmon. I love grilled/smoked fresh wild Alaska salmon, especially when I'm enjoying it in Seward or Homer Alaska. :)

Ted
Beavercreek, Ohio

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